Prep Time: 20 mins
Total Time: 50 mins
Servings: 4 servings
Ingredients:
- 320ml water
- 200g jasmine rice
- 1.5g kosher salt, plus more to taste
- 45ml extra-virgin olive oil, divided
- 1-2 teaspoons cannabis oil (adjust based on desired potency)
- 113g dried Spanish-style chorizo, chopped into small pieces
- 150g sweet onion, finely chopped
- 150g red bell pepper, stemmed, seeded, and chopped
- 3 cloves garlic, thinly sliced
- 425g chickpeas, drained and rinsed
- 180ml dry white wine
- 425g can diced tomatoes, with juices
- 7.5ml sweet paprika
- 5ml dried oregano
- 15g chopped fresh cilantro leaves, plus more for serving
- 170g Mexican-style shredded cheese
Directions:
1. Cook the Rice:
- In a small saucepan, combine water, rice, and 1.5g salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, 16 to 18 minutes.
- Remove from heat, uncover, and let sit at room temperature until ready to use.
2. Prepare Chorizo and Vegetables:
- Preheat the oven to 220°C.
- In a medium (25 cm) non-stick skillet over medium-high heat, heat 15ml olive oil. Add chorizo, onion, bell pepper, and garlic, cooking until the vegetables are tender, 6 to 8 minutes.
3. Add Chickpeas and Wine:
- Add chickpeas, wine, and 4.5g salt. Bring to a boil and cook, stirring occasionally, until the wine is mostly absorbed, about 5 minutes.
4. Add Tomatoes and Seasonings:
- Add diced tomatoes (with juices), paprika, and oregano. Reduce heat to medium-low and simmer, crushing about one-quarter of the chickpeas and tomatoes with the back of a spoon until the sauce thickens, 4 to 6 minutes.
- Transfer the chorizo mixture to a large heatproof bowl, stir in cilantro, and wipe the skillet clean.
5. Crisp the Rice:
- In the same skillet over medium-high heat, add the remaining 30ml olive oil and cannabis oil, heating until shimmering.
- Add the cooked rice to the skillet, pressing it into the bottom and up the sides with the back of a spoon or measuring cup to create a crust.
- Cook, undisturbed, until the bottom of the rice is golden and crisp, 4 to 6 minutes.
6. Assemble and Broil:
- Preheat the broiler. Fill the centre of the rice crust with the chorizo-chickpea mixture and sprinkle the shredded cheese on top.
- Broil until the cheese is melted and golden, 1 to 2 minutes.
7. Garnish and Serve:
- Sprinkle with extra cilantro and serve hot.