The humble jar of traditional Italian-style tomato sauce can go a lot further than a bowl of pasta – see how in this recipe.
Ingredients
- 1 corn cob, husk and silk removed
- 2 chorizo sausages, coarsely chopped
- 2 chicken thigh fillets, coarsely chopped
- 1 red onion, finely chopped
- 1 red capsicum, seeded, finely chopped
- 1 green capsicum, seeded, finely chopped
- 1 garlic clove, crushed
- 1 tablespoon sweet paprika
- 1 cup (220g) medium-grain rice
- 1/2 cup (125ml) dry white wine
- 1 cup (250ml) tomato sugo (tomato sauce)
- 11/2 cups (375ml) Massel chicken style liquid stock
- Sour cream, to serve
- Coriander leaves, to serve
- Lime wedges, to serve
Method
- Step 1Use a sharp knife to cut the kernels from corn cob. Place in a bowl and set aside.
- Step 2Heat a frying pan over medium heat. Add chorizo sausages and cook, stirring occasionally, for 5 minutes or until golden brown. Use a slotted spoon to transfer to a bowl. Add chicken to the pan and cook, stirring occasionally, for 5 minutes or until golden brown. Transfer to a plate.
- Step 3Add the onion, capsicums, corn and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Add the paprika and cook, stirring, for 1 minute or until aromatic. Add the rice, wine, tomato sugo, chicken stock, chorizo and chicken and bring to the boil. Reduce heat to low and cook, loosely covered with foil, for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and set aside, covered, for 5 minutes to rest.
- Step 4Spoon the rice mixture among serving plates. Dollop with sour cream and sprinkle with coriander. Serve immediately with lime wedges, if desired.
- Low sugar
Nutrition
2006 kj
Energy
15g
Fat Total
4g
Saturated Fat
6g
Fibre
24g
Protein
80mg
Cholesterol
695.62mg
Sodium
8g
Carbs (sugar)
56g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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