Pork & Chorizo Jambalaya

Brown the meat

Heat the oil in a large pan over medium heat. Add the pork chunks and cook for 5–6 minutes until lightly browned.

Cook the chorizo

Add the sliced chorizo and cook for a few minutes until it releases its oils.

Cook the vegetables

Add the onion and peppers and cook for 5 minutes until softened.

Add the spices

Stir in the smoked paprika and garlic granules.

Add the rice

Add the rice and stir to coat it in the oils and spices.

Build the dish

Pour in the chopped tomatoes and chicken stock. Stir well.

Simmer

Bring to a gentle simmer, cover and cook for 18–20 minutes until the rice is tender and the liquid has absorbed.

Season to taste and serve.