Hello everyone!
It’s Thursday already, and we’re bringing you a practical, flavour-packed meal with a homemade touch. This chorizo, zucchini and spinach stew served with rice is perfect for a comforting family dinner during the week — or even a cozy weekend meal. It’s made with simple ingredients, full of intense flavour, and the best part? It’s ready in under 40 minutes!
Why you’ll love this recipe
• Easy to prepare: Great for busy weeknights.
• Big on flavour: The chorizo brings a smoky, rich taste to the sauce.
• Balanced and nutritious: Fresh vegetables and rice make it a complete and wholesome meal.
Ingredients:
Serves 4
For the rice:
• 200g basmati rice
• 400ml water
• 1 tbsp olive oil
• Pinch of salt
For the stew:
• 200g chorizo, thinly sliced or halved
• 1 medium zucchini, sliced
• 400g peeled tomatoes
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 150g fresh spinach
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (to serve)
Preparation:
1. Start with the rice: In a medium saucepan, heat the olive oil and add the rice. Stir for 1 minute, then add the water and salt. Cover and let it cook on low heat until all the water is absorbed (about 10–12 minutes). Set aside.
2. Meanwhile, prepare the stew: In a large pan, heat the olive oil and sauté the onion and garlic until golden.
3. Add the chorizo and cook for 3–4 minutes until it releases its flavour and oil.
4. Add the zucchini and cook for another 5 minutes, stirring occasionally.
5. Add the peeled tomatoes, season with salt and pepper, and let the sauce simmer on medium-low heat for around 10 minutes until it thickens.
6. Add the spinach and stir until it wilts slightly.
7. Serve with the rice and finish with chopped fresh parsley on top.
Tips
• You can substitute the chorizo with smoked sausage, bacon, or even smoked tofu for a vegetarian twist.
• This dish also goes well with white beans or chickpeas added to the stew.
Enjoy!
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