Ingredients:
- 200g chorizo, sliced or diced
- 200g halloumi, cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice (uncooked)
- 1 can (400g) diced tomatoes
- 2 1/2 cups chicken or vegetable broth
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions:
- Cook the Chorizo: In a large, deep skillet or pot, heat the olive oil over medium heat. Add the chorizo and cook until it releases its oil and turns slightly crispy, about 4-5 minutes. Remove and set aside, leaving the oil in the pan.
- Sauté the Halloumi: In the same skillet, add the halloumi cubes and cook until golden on all sides, about 2-3 minutes. Remove and set aside with the chorizo.
- Cook the Vegetables: Add the chopped onion, red and yellow bell peppers, and garlic to the pan. Sauté until the vegetables soften, about 5 minutes.
- Add the Rice and Spices: Stir in the rice, smoked paprika, cumin, and cayenne pepper (if using). Toast for 1-2 minutes to coat the rice and release the spices’ aromas.
- Simmer: Add the diced tomatoes and broth, stirring well. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, until the rice is cooked and the liquid is absorbed.
- Combine: Once the rice is tender, stir in the cooked chorizo and halloumi. Allow everything to heat through for a few minutes.
- Serve: Garnish with fresh parsley or cilantro, and serve with lemon wedges if desired for an extra burst of flavor.
