Directions

1. 1. Prepare Qetoe Rice (Absorption Method):
2. Place the contents of 1 pack of Qetoe Rice into a heat-safe bowl. Pour just enough boiling water to cover the rice. Cover with a plate or lid and let it sit for 5 minutes. The rice will absorb the water and become soft and fluffy. Drain any excess water if needed, then set aside.
3. 2. Cook the Chorizo & Tomatoes:
4. In a pan, sauté diced chorizo until golden and crisp on the edges. Add diced tomatoes and cook for 2–3 minutes until softened and saucy. Remove from heat and set aside.
5. 3. Make the Cheesy Base:
6. In a saucepan, gently warm the cream and chicken broth. Stir in garlic powder, paprika, and both cheeses. Mix until melted, smooth, and creamy. Season with salt and pepper to taste.
7. 4. Add Qetoe Rice:
8. Stir the prepared Qetoe Rice directly into the cheese sauce. Let it soak for 5–6 minutes to absorb the flavour and thicken slightly.
9. 5. Combine:
10. Fold in the chorizo and tomato mixture. Mix well until evenly combined.
11. 6. Bake It:
12. Spoon everything into a small baking dish or ceramic bowl. Sprinkle with extra cheese on top. Bake at 200°C for 15–20 minutes until golden and bubbling.
13. 7. Serve:
14. Let it rest for 5 minutes before digging in. Top with chopped fresh herbs like parsley or basil if you like.