Serves
4
Prep Time
20 minutes
Cooking Time
25 minutes
Ingredients
- 1 tablespoon olive oil
- 200g button mushrooms, sliced
- 200g chorizo, sliced
- 1 onion, diced
- 1 clove garlic, crushed
- 500g packet frozen Birds Eye Cauliflower Veggie Rice
- 2 cups vegetable stock
- 2 tablespoons cream
- 2 cups baby spinach leaves, plus extra, for serving
- ½ cup grated parmesan cheese, plus extra, for serving
- Freshly ground black pepper, for serving
Method
STEP 1Heat oil in a large non stick frypan over high heat. Add mushrooms and cook for 3-4 minutes or until golden. Season to taste. Remove from frypan and set aside.
STEP 2
Cook chorizo in the same pan for 5 minutes or until crispy. Remove and set aside, leaving any residual oil in the frypan.
STEP 3
Reduce heat to medium. Add onion to frypan and sauté for 2-3 minutes or until softened. Add garlic and cook for a further minute. Stir in frozen Birds Eye Veggie Rice and cook for 1-2 minutes.
STEP 4
Pour in stock and bring to the boil. Reduce heat and simmer uncovered for 10 minutes or until stock has reduced by half, stirring occasionally.
STEP 5
Gently stir in mushrooms and cream, continue to cook for a further 3 minutes. Remove from heat and stir in spinach, parmesan and season to taste.
STEP 6
Spoon into serving bowls and top with chorizo and extra spinach leaves. Serve with extra parmesan and black pepper.
Tips
Substitute chorizo with bacon slices, if desired.