Spiced Chorizo Rice

1. 1

   Place the rice, spice blend and 3 cups cold water in a medium saucepan. Bring to a boil on medium heat. Reduce the heat to low; cook, covered, for 15 mins or until the rice is tender and the liquid is absorbed. Remove from the heat. Let stand, covered, for 5 mins (do not lift the lid). Using a fork, fluff the rice to separate the grains.

2. 2

   Meanwhile, heat a large skillet on medium heat. Cook and stir the sausage for 4-5 mins or until crisp. Transfer to a plate.

3. 3

   Add the haloumi to the pan and cook for 1 min each side or until browned. Stir the haloumi and chorizo into the rice.

4. 4

   Reduce the heat to low. Crack the eggs into the pan and cook the eggs for 2 mins or until cooked to desired doneness. Spoon the rice into serving dishes and top each with an egg. Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.