Ingredients:
• 1 1/4 cups (300 ml) chicken stock
• 2 tbsp (25 ml) olive oil
• 1 medium red onion
• 1 clove garlic
• 1 medium red pepper
• 1 cup (250 ml) long-grain rice
• 1 tsp (5 ml) turmeric
• 1 can (19 oz / 540 ml) chopped tomatoes
• Salt and black pepper
• 6 oz (170 g) chorizo sausage or spicy salami
• Small bunch of fresh sage
• 6 oz (170 g) frozen peas
Method:
1. Heat chicken stock in small pot. Heat olive oil in wide frying pan.
2. Peel and chop onion and garlic, add them to frying pan, and cook over moderately high heat until onion is soft, stirring frequently, 3 minutes.
3. While onion and garlic are frying, rinse, halve, deseed and roughly chop pepper. Add to pan with rice and turmeric, and stir-fry 3 minutes.
4. Add heated stock, canned tomatoes and their juice, and season to taste. Bring to boil, reduce heat, cover and simmer, stirring occasionally, 5 minutes.
5. Cut chorizo sausage into fairly thick chunks, then stir into rice and continue cooking 5 minutes.
6. Rinse and roughly chop sage and add to rice, with peas. Return to boil, then reduce heat, and simmer until rice is tender and has mostly absorbed liquid, 5 minutes. If mixture dries out before rice is cooked, add more stock, or some dry white wine. Serve hot.
Serves 4
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