- 200g long grain brown rice
- 100g chorizo sausage
- 2 x 400g tins chopped tomatoes
- 1 onion
- 2 garlic cloves
- 1 tbsp. tomato puree
- 100g each frozen sweetcorn and petit pois
- 200ml chicken stock
- 1 bay leaf
- 1 tsp. dried chilli flakes
- 1 tsp. caster sugar
- Salt and pepper
- 2 tbsp. oil
Finely dice the onion and mince the garlic cloves. Dice the chorizo sausage.
Heat the oil in a frying pan and add the chorizo sausage. Stir and cook for 2-3 minutes, until it starts to release some oils. Add the onion and garlic and cook for 3-5 minutes, stirring regularly, until soft.
Add the tomato puree and stir, cooking for 2-3 minutes, then stir in the tomatoes, sweetcorn, peas, bay leaf, chicken stock, crushed chillies, sugar and salt and pepper to taste.
Bring to the boil, then reduce the heat to low, cover the pan and simmer for 30-40 minutes until the rice is tender. Leave to stand for 5 minutes before serving and remove the bay leaf.