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Baked chorizo and squash rice with manchego crust

Baked chorizo and squash rice with manchego crust

Name: Baked chorizo and squash rice with manchego crust
Total time: 50 min
Yield: Serves 6
Ingredients: olive oil; 200g cooking chorizo diced; 2 red peppers chopped; 1 large onion chopped; 2 cloves garlic crushed; 400g butternut squash diced; 1 tsp hot smoked paprika; 1 litre chicken stock; 300g paella rice; a handful basil chopped; 100g manchego grated; to serve green salad

Published: March 19, 2019 at 4:00 PM

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Serves 6

Easy

Total time: 50 mins

A star rating of 5 out of 5.1 ratingRate

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A crispy manchego crust takes this low-calorie baked rice dish to the next level – ready in 50 minutes

Low calorie

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Alternatives

Complete the dish

Try this recipe for chorizo and squash rice then check out our classic paella and vegan paella.

Ingredients

Nutrition

olive oil
200g cooking chorizo

diced
2 red peppers

chopped
1 large onion

chopped
2 cloves garlic

crushed
400g butternut squash

diced
1 tsp hot smoked paprika
1 litre chicken stock
300g paella rice
a handful basil

chopped
100g manchego

grated
to serve green salad

Nutrition: per serving

kcal483

low
fat21.9g
saturates9.5g
carbs47.7g
sugars8g
fibre5.3g
protein21.1g
salt2.4g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Heat a large, shallow ovenproof pan and add 1 tbsp of the olive oil. Fry the chorizo until golden and starting to crisp up. Scoop out with a slotted spoon. Add another tbsp of oil, the peppers, onion and garlic, and cook over a medium heat until the peppers begin to soften. Add the squash and cook for 3-4 minutes or until softened.
step 2

Add in the paprika and cook for 1 minute, stirring, then add the chicken stock. Tip the chorizo back in, bring the stock to a simmer, then add the rice and basil, and stir. Put into the oven uncovered and bake for 20 minutes, then scatter over the manchego and bake for a further 10 minutes. Serve with a green salad.

Check out more of our best rice recipes here...

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