Spanish Rice Casserole

This is a great lunchtime meal. Serve with frenchbread hot from the oven with heavily laden with salted butter... OLE!


5 tbs olive oil
1 onion finely chopped
1 clove garlic, crushed
250 g long grain rice
1 tbs chilli powder (or to taste)
Salt and pepper
125 g chorizo or garlic sausage diced
125 g small button mushrooms
450 ml boiling stock (approx)

Heat the oil in a flameproof casserole, add the onion and garlic and fry until softened. Stir in the rice, chilli powder and salt and pepper to taste. Cook, stirring, until the rice is golden. Add the chorizo or garlic sausage and mushrooms and mix well. Add enough stock to come above 2.5 cm (1 inch) above the level of the rice; stir thoroughly.

Cover tightly and cook in a preheated moderate oven, 180 C, 350 F, Gas Mark 4 for 30 minutes or until the rice is tender and the liquid absorbed.

Serves 4.

Serve with green salad and French bread.