Chorizo, Spinach and Olive Rice

The ideal dinner for those who only have 10 minutes to create something spectactular!
Cooking Time: 10 minutes Makes: 2 serves


  •  1 chorizo, sliced
  • 2 cups baby spinach, plus extra, to serve
  • 250g packet SunRice Microwave Long Grain White Rice
  • 1/3 cup tomato & capsicum pesto
  • 2 tablespoons mascarpone
  • 1/4 cup Always Fresh Kalamata Olive Wedges
  • 1/4 cup finely grated Parmesan
  • 2 tablespoons toasted pine nuts



  1. Cook chorizo in a non-stick frying pan over a medium heat, turning occasionally for 2 minutes.
  2. Add spinach to frying pan and stir until just wilted. Remove frying pan from heat.
  3. Meanwhile, heat rice according to packet directions.
  4. Add Rice to frying pan, along with pesto, and mascarpone. Stir to combine. Add Always Fresh Kalamata Olive Wedges and mix through.
  5. Serve topped with extra spinach leaves, Parmesan and pine nuts.