Ingredients for - Cheesy Chorizo, Chickpea & Crispy Rice Skillet
How to cook deliciously - Cheesy Chorizo, Chickpea & Crispy Rice Skillet
1. Stage
Combine water, rice, and 1/4 teaspoon salt in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 16 to 18 minutes. Remove from heat, uncover, and let sit at room temperature until ready to use.
2. Stage
Meanwhile, preheat oven to 425º. In a medium (10") nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add chorizo, onion, bell pepper, and garlic and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add chickpeas, wine, and 3/4 teaspoon salt. Bring to a boil and cook, stirring occasionally, until wine is mostly absorbed, about 5 minutes.
3. Stage
Add diced tomatoes and any juices, paprika, and oregano. Reduce heat to medium-low and simmer, crushing about one-quarter of chickpea mixture and tomatoes with the back of a spoon, until sauce is thickened, 4 to 6 minutes. Scrape chorizo mixture into a large heatproof bowl and stir in cilantro. Wipe skillet clean.
4. Stage
In same skillet over medium-high heat, heat remaining 2 tablespoons oil until shimmering. Add rice to skillet. Using the back of a measuring cup or spoon, press rice into bottom and up sides of skillet, like a pie crust. Cook, undisturbed, until bottom of rice is golden and crisp, 4 to 6 minutes.
5. Stage
Heat broiler. Fill center of rice crust with chorizo-chickpea mixture and sprinkle cheese over top. Broil until cheese is melted and golden, 1 to 2 minutes. Sprinkle with cilantro.
