Sweet Pepper & Chorizo Rice

Slice the chorizo, peppers and onion.

Fry the chorizo in a wide pan for 3–4 minutes until it releases its oil.

Add the onion and peppers. Cook 5–6 minutes.

Stir in the rice, garlic granules and smoked paprika.

Add the chopped tomatoes, stock cube and water. Season.

Bring to the boil, cover, and simmer gently 15–18 minutes until the rice is tender. Stir once or twice.

Rest 5 minutes with the lid on. Fluff and serve.