Southern Spicy Rice

Southern Spicy Rice

A tasty, rustic dish that is great for dinner. Leftovers make the perfect cold rice lunchbox snack too.

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To Serve

  • Pre-cooked mushroom rice (we used VeeTee)
    2 trays
  • Chorizo, chopped
    115 g
  • Onion, chopped
    1 small
  • Red pepper, deseeded and chopped
  • Courgette, sliced
    1 large
  • Hot paprika or chilli powder
    1-2 tsp
  • Cherry tomatoes, halved
    115 g
  • Small handful of chopped basil or parsley
  • Squeeze of lemon juice
  • Large frying pan



Fry the chorizo, onion, pepper and courgette together in a large frying pan. There should be enough oil in the chorizo but add a drizzle of olive oil if you prefer. Cook until browned then add the spice and fry for a further minute.


Heat the rice according to the pack instructions and add to the pan, gently breaking up with a spatula.


Stir in the tomatoes, herbs and lemon juice if using and coat the rice completely in the smoky ingredients. Serve.


Tips: Serve on its own or with bread and salad or add prawns or chicken for a more substantial meal.

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