Chorizo rice

Savoury, delicious, one-pot dinner. Feeds 4

• 200 g raw cooking chorizo, cut into cubes
• 1 red onion, peeled and diced
• 3 garlic cloves, peeled and sliced
• 1 red chilli, sliced
• 200 g tomatoes – large ones diced, small ones halved
• 10 g fresh coriander, roughly chopped
• 1 chicken stock cube
• 1 tbsp capers, roughly chopped
• Ground black pepper
• 200 g basmati + wild rice (or any other rice you fancy)
• 350 ml boiling water
• Fresh coriander and parsley, chopped

1. Heat a large deep frying pan (one with a lid) on a low heat and add the chorizo (no oil needed)
2. Cook gently for 7–8 mins, stirring occasionally until browned and the oil has leaked out
3. Add the onions, garlic and chilli and fry until softened
4. Stir in the tomatoes, coriander, stock cube, capers and a decent amount of ground black pepper
5. Cover the pan and simmer for 7 mins, stirring a couple of times until the tomatoes have broken down
6. Add the rice and stir well to coat until it crackles
7. Pour over boiling water, turn the heat up and bring to a bubble. Then cover the pan and cook on a low heat for 12 mins, stirring once halfway through
8. Turn the heat off, but leave the pan covered for a further 10 mins
9. Fluff up the rice, sprinkle with fresh herbs and serve (maybe with a wedge of lemon on the side)

To bulk it up as a main course, add a pouch of cooked puy or beluga lentils at the end