After-School Pepper Pot
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A fragrant and tangy Hungarian pepper stew with chorizo and rice, perfect for using up leftover rice. This dish is packed with sweet peppers and is a great way to sneak extra vegetables into kids.
Ingredients
- 150 g basmati rice
- 29.6 ml olive oil
- 225 g chorizo cut into 1cm/½in cubes
- 1 onion roughly chopped
- 1 frozen crushed garlic
- 3 clove garlic crushed
- 14.8 ml paprika
- 4.93 ml ground turmeric
- freshly ground black pepper
- 4 peppers of any colour deseeded and cut into bite-sized chunks
- 800 g canned chopped tomatoes
- 14.8 ml sugar
- 4.93 ml salt
- 1 chicken stock cube crumbled
Nutrition (per serving, estimated)
Estimated based off 12 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 289 mg
- Iron: 6.76 mg
- Magnesium: 84.8 mg
- Phosphorus: 600 mg
- Potassium: 1517 mg
- Zinc: 7.45 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 150 g basmati rice
- 29.6 ml olive oil
- 1 frozen crushed garlic
- 14.8 ml paprika
- 4.93 ml ground turmeric
- freshly ground black pepper
- 800 g canned chopped tomatoes
- 14.8 ml sugar
- 4.93 ml salt
Prepare
- 225 g chorizo, cut into 1cm/½in cubes
- 1 onion, roughly chopped
- Crush 3 clove garlic
- 4 peppers of any colour, deseeded and cut into bite-sized chunks
- 1 chicken stock cube, crumbled
Let's Cook
-
Step 1.
Bring a large pan of water to a boil over high heat. Pour in 150g basmati rice, stir once, then reduce heat to a simmer and cook according to packet instructions until tender. Drain and set aside.
-
Step 2.
While the rice cooks, heat 2 tbsp olive oil in a large pan over medium heat. Add 225g chorizo cut into 1cm cubes and cook, stirring, for 1 minute to release the oils.
-
Step 3.
Add 1 roughly chopped onion and 1 cube frozen crushed garlic (or 3 crushed garlic cloves) to the pan. Cook for 2 minutes, stirring, until softened.
-
Step 4.
Stir in 1 tbsp paprika, 1 tsp ground turmeric, and a few grinds of black pepper. Add 4 deseeded and bite-sized chopped peppers (any color), 800g canned chopped tomatoes, 1 tbsp sugar, 1 tsp salt, and 1 crumbled chicken stock cube. Stir to combine.
-
Step 5.
Add the cooked rice to the pan and stir to combine. Let the mixture cook, stirring occasionally, for 10 minutes, until the sauce has thickened and the peppers are tender. Serve hot.