RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
3 green bullhorn peppers (substitute green capsicum), halved, seeded
2 jalapeño chillies, halved lengthways, seeds removed
1/3 cup (80ml) olive oil
2 spring onions, finely chopped
2 garlic cloves, crushed
½ bunch coriander, roots attached, leaves and roots roughly chopped, plus extra leaves to serve
1 tsp ground cumin
1 tsp ground coriander
1½ cups (270g) long-grain white rice, rinsed
2 cups (500ml) chicken stock
1 (around 120g) cured chorizo, thinly sliced
1 sweetcorn cob, husk and silks removed, kernels removed with a sharp knife
400g uncooked prawns, peeled, halved
Juice of 1 lime, plus wedges to serve
PUTTING IT ALL TOGETHER:
Heat oven grill to high. Place peppers and chillies on a baking tray, drizzle with 1 tbs oil, season and place under grill for 15 minutes or until charred and tender, turning halfway through grilling. Cover with foil and leave to steam for 10 minutes, then peel. Place peppers, jalapeños, spring onion, garlic, coriander and spices in a food processor, season and whizz until finely chopped.
Heat 2 tbs oil in a wide saucepan over medium heat, add rice and cook, stirring constantly, for 1 minute or until rice is lightly toasted. Stir in green mixture and 1 tsp salt flakes, then add stock. Bring to the boil, then reduce to a low simmer, cover and cook for 12 minutes. Remove from heat, stand without uncovering for 12 minutes to steam, then uncover and fluff up with a fork.
Meanwhile, heat remaining 1 tbs oil in a frying pan over medium-high heat and fry chorizo, stirring regularly, for 3 minutes or until browned on both sides. Add corn, cook for 2 minutes, then add prawns and cook for 2-3 minutes until just cooked. Stir in lime juice, then remove from heat.
Divide rice among bowls, top with chorizo and prawn mixture, cucumber and coriander leaves and squeeze lime over.