Smoky Chorizo, Green Bean, Sun-Dried Tomato & Artichoke Rice Bake

Ingredients

• 85g uncooked rice
• 35g rice equivalent extra cooked rice mixture for Dinner 3
• 60g chorizo or vegetarian chorizo-style sausages
• 45g green beans
• 25g extra green beans for Dinner 3
• 170ml low-salt or no-salt vegetable stock
• 45g sun-dried tomatoes, drained and chopped
• 35g grilled artichokes antipasti
• 20g extra artichokes for Dinner 3
• ½ onion, chopped
• 1 garlic clove, crushed
• ¼ lemon, zested
• 1 sprig fresh thyme
• ½ tsp smoked paprika
• 5ml rapeseed or olive oil

Method

1. Heat oven to 200°C / 180°C fan.
2. Rinse the rice in 2–3 changes of water, then soak while preparing the vegetables.
3. Heat oil in a large frying pan. Fry the onion for 6–8 minutes until softened and lightly golden.
4. Add garlic and cook for 1 minute.
5. In a separate pan, fry the chorizo or vegetarian chorizo-style sausages until browned. Set aside.
6. Add smoked paprika to the onion pan and cook for 30 seconds.
7. Add green beans and sun-dried tomatoes. Cook for 1–2 minutes.
8. Drain the rice and stir it into the pan with lemon zest and thyme.
9. For baby and toddler portions, remove a small plain rice-and-green-bean portion now if needed, then cook it separately with water until very soft.
10. Stir the chorizo into the main pan and transfer to an ovenproof dish.
11. Pour over stock until the rice is covered.
12. Bake for 30 minutes.
13. Add grilled artichokes for the final 5 minutes of cooking.
14. Check the rice is tender and the liquid has absorbed. Rest for 5 minutes before serving.
15. Save the planned Dinner 3 rice mixture and cool quickly.