Grow Your Own
with
Wyevale Garden Centres
As Autumn gathers pace and blows in with its crinkly, russet gold leaves, ghostly tendrils of aromatic wood-smoke and soupy mists, I find myself reaching for my cast iron Le Creuset pots and pans more often, which are the handy recipients of comforting stews, fragrant curries and spicy stir-fries; with crisp Jack Frost mornings comes the desire to “batten down the hatches” and turn to warming bowls of porridge for breakfast, and as the evenings draw in, the same is true for autumn comfort food. The last of my “Grow Your Own” tomatoes and sweet peppers have been harvested, and so today’s recipe for Spanish Chorizo and Sweet Pepper Rice, is a nod to both late Summer, as well as to early Autumn and those very handy “one-pan dinners for two in front of the telly” kind of dishes that are so welcome at the end of a busy day.
This is my third post in collaboration with Wyevale Garden Centres, and their Grow Your Own kitchen garden project; and today’s grow your own produce in my recipe for Spanish Chorizo and Sweet Pepper Rice are cherry tomatoes, sweet peppers and chives. Today’s recipe is a cosy meal for two, but is also suitable for one with leftovers for another day, and is on the table in twenty minutes. My home-grown tomatoes, peppers and chives are fried in my rather lovely Le Creuset Signature Shallow Casserole, and also uses one of my favourite store cupboard ingredients, ready cooked rice. I used Tilda Roasted Vegetable Brown Basmati Rice, which is a tasty combination of roasted vegetables with a delicate hint of herbs, which beautifully complements the natural goodness of Wholegrain Basmati. I always a few sachets of ready-cooked rice in my pantry for ease and convenience on busy days.
Another essential store-cupboard ingredient I always have in my pantry is chorizo; and the chorizo I used in today’s recipe was a rather nice smoked artisan one that I brought back from Santiago de Compostela, which you can read all about here: Gaudi, Tapas and Dancing Andalusian Horses – Shore Excursions with P & O Cruises Britannia. Chorizo is fabulous as an aperitif snack as well as being added to pep up scrambled eggs for breakfast or when added to omelettes, stews, daubes and casseroles. It lasts a long time, as it is a cured meat sausage, and if you buy the fresh ones, then you can freeze them too, which is handy. It goes perfectly with rice in particular, and especially with tomatoes and peppers. If you are adding to any cooked dishes, it’s always best to take the casing (skin) of first, as it toughens with cooking and becomes stringy.
As well as today’s recipe for Spanish Chorizo and Sweet Pepper Rice which is shared below, I also have a GIVEAWAY to win £50 to spend on any Grow Your Own plants at Wyevale Garden Centres, as well as a link to great little book by Tilda called The Mood Food Manual – as you know, we should all be eating more wholegrains, but many of us need some inspiration. So, in the Mood Food Manual there are handy tools and support to help you with your meal planning choices, including recipes and healthy living advice from dietician Dr. Sarah Schenker and Dr. Christy Ferguson. I hope today’s recipe has inspired you to make it for a simple but tasty supper one evening, you can of course increase the quantities to feed more than two people, and if can adapt it to suit vegetarian diners too. DO enter the Giveaway to try to win that £50 and GOOD LUCK! Karen
Disclaimer: Sponsored post in collaboration with Wyevale Garden Centres; all views and opinions are my own and I was not asked to write a favourable review.
Wyevale Garden Centres has a fabulous array of plants, seeds and vegetables to choose from, and they offer home delivery too, which is such a convenient service. You can also see their latest news and offers here: FaceBook; Twitter and Instagram
I also received some free sachets of Tilda rice to create some recipes with for National Rice Week
Spanish Chorizo and Sweet Pepper Rice
Print recipe
| Serves | 2 |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Serve Hot |
| Occasion | Barbecue, Casual Party, Halloween |
| Region | Spanish |
| By author | Karen Burns-Booth |
Ingredients
- 1 tablespoon olive oil
- 1 onion, peeled and finely diced
- 4 small sweet peppers, trimmed and diced (orange and yellow)
- 50g cherry tomatoes
- small bunch of fresh chives, snipped (plus extra for garnish)
- 100g fresh smoked chorizo sausage, skinned and cut into slices
- 1 x 250g sachet ready cooked brown rice (I used Tilda Roasted Vegetable Brown Basmati Rice)
- salt and pepper to taste
Note
A delicious one-pan dish that uses ready-cooked rice for speed and convenience; this dish is on the table in 20 minutes from start to finish, and is the perfect "after work" supper dish for two.
Directions
| Step 1 | Pour the oil into a saute pan or frying pan that has a lid, and fry the onion, sweet peppers, cherry tomatoes, chives and chorizo sausage until the onion and peppers are soft and the chorizo is just starting to go brown around the edges. |
| Step 2 | Add the pre-cooked rice and stir well; cook with the lid on the pan for 3 to 4 minutes until the rice is hot. Add salt and pepper to taste. |
| Step 3 | Serve immediately with extra freshly snipped chives in warmed bowls. |
The Le Creuset pan shown in the photos is the:
SIGNATURE SHALLOW CASSEROLE in CASSIS – 30cm/3.2L – RRP: £190
which is part of the MOORLAND MIST COLLECTION
GIVEAWAY:
WIN £50 voucher to spend on any Grow Your Own plants at Wyevale Garden Centres
Catherine Pritchard says
I have 3 different Le Creuset casseroles and would never be parted from them. My largest are great for meals for the extended family and the shallow one I use when there is just the two of us. They conduct the heat evenly and still look as good as new many years on.
I’ve chorizo in the fridge so this will make an excellent midweek meal for us. Thank you for the recipe
Laura says
I’d buy tomato and sunflower seeds and strawberry plants when they are back in
Alison Roome says
Definitely the tomatoes and peppers. This recipe looks lovely too.
Krzysia says
I’d buy lots of vegetable seeds; tomatoes, artichoke, beans & courgette. Then I’d also love gooseberry & cranberry bushes 🙂
Dominic says
Oh I so covert that purple pot and how glorious does the orange of the rice and chorizo look inside. The perfect autumn dish. Yes please. Xx
kim neville says
Basil, cabbage, broccoli, runner beans and tomatoes
Laura Banks says
gooseberries and strawberries
frances hopkins says
Raspberry bush and a cheery tree
Hayley F says
I started growing tomatoes this summer and loved it. I want to grow some winter veg now. Maybe broccoli
Amanda Tanner says
Tomato peppers and strawberries
cheryl hadfield says
I love to grow tomatoes and strawberries
TheHungryScribe.com says
Wow, this looks and sounds delicious. I grow my own tomatoes on my tiny little balcony – might have to use them to make this dish.
Karen Burns-Booth says
Let me know how it went if you made this – we LOVED this when I made it!
Leanne Lunn says
I would buy tomatoes and some vegetables ready for the spring.
Charlie @ The Kitchen Shed says
I have that Le Creuset dish in mat grey! Such a lovely pan to cook in! I would buy courgette and sweetcorn plants for next year,. They grow so well here and are favourites in our house. I shall definitely stock up on pre cooked rice for meals like this.
Mainy says
Oh I would but runners, toms, some fruit plants and some peppers
Mainy
Katie Zeller says
Perfect for fall. The peppers are all beautiful this time of year and I still have a few tomatoes in the garden
Conor@ OvenCleanTeam says
Looks as delicious as it is colourful! Gotta love this cuisine! Will inevitably try it with my wife (she gets cranky if I attempt to cook but I am good at it nonetheless!!!)
Karen Burns-Booth says
It’s a super easy recipe with bags of flavour Comor!
Jo Young says
I’d buy a blueberry bush for my husband who loves them!
Cecilia says
I love one-pan-dishes and I love Chorizo since I discovered it in southern France. What a great recipe, thanks.
sharon martin says
i’d buy new raspberry canes
NATALIE CROSSAN says
gooseberries and strawberries X