{"id":24514,"date":"2015-01-19T11:43:40","date_gmt":"2015-01-19T10:43:40","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=24514"},"modified":"2015-01-19T11:47:04","modified_gmt":"2015-01-19T10:47:04","slug":"bill-granger-tomato-rice-with-chorizo-and-cumin-recipe-on-lorraine","status":"publish","type":"post","link":"https:\/\/thetalentzone.co.uk\/musictv\/24514\/bill-granger-tomato-rice-with-chorizo-and-cumin-recipe-on-lorraine\/","title":{"rendered":"Bill Granger tomato rice with chorizo and cumin recipe on Lorraine"},"content":{"rendered":"

Bill Granger cooks tomato rice with chorizo and cumin on Lorraine for a pick ‘me up on’ Blue Monday.<\/p>\n

Ingredients: 1 tbsp olive oil, 2 garlic cloves, crushed, 1 tsp cumin, 1 tsp paprika, 1 tsp ground coriander, 300g basmati rice, 400g tin chopped tomatoes, 750ml 1 litre chicken stock, 200g green beans, 300g chorizo, chopped, 200g jar roasted red peppers, 1 red chilli and 1 handful coriander leaves (optional).<\/p>\n

To prepare the dish, heat the oil in a large frying pan over medium-high heat. Add the garlic, chilli and spices and cook for 1-2 minutes, until fragrant.<\/p>\n

Stir in the rice and mix well, then pour in the tomatoes and 750ml of the stock.<\/p>\n

Bring to the boil then cover the pan and reduce heat to a simmer. Cook for about 30 minutes until all the stock has been absorbed and the rice is cooked (you may need to add more stock throughout the cooking).<\/p>\n

Add the beans 5 minutes before the end of the cooking time. Season with sea salt and freshly ground black pepper and keep warm.<\/p>\n

Heat a frying pan over medium-high heat and cook the chorizo for 5 minutes, or until golden brown. <\/p>\n

To serve, transfer the rice to a platter and top with the chorizo, sliced peppers and coriander leave then drizzle the oil from the chorizo pan over the top.<\/p>\n

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