One Pan Chorizo, Mixed Pepper & Tomato Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

Chop your cherry tomatoes in half

Deseed your peppers (scrape the seeds and pith out with a teaspoon) and slice into thin strips

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once the pan is hot, add the halved cherry tomatoes, sliced peppers, diced chorizo and a pinch of pepper and cook for 2-3 min or until the peppers are starting to soften

Peel and chop (or grate!) your garlic

Once the peppers have softened, add your ground smoked paprika and chopped garlic and cook for 1-2 min or until fragrant

Squeeze your pouch[es] of cooked long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly!

Dissolve your vegetable stock mix and tomato paste in 100ml [130ml] [150ml] boiled water – this is your tomato stock

Once fragrant, add the cooked rice with your black olives, the juice of half your lemon[s] (you'll use the rest later!) and the tomato stock and stir it all together

Cook for 2-3 min further or until everything is warmed through – this is your one pot chorizo, mixed pepper & tomato rice

Chop your parsley roughly, including the stalks

Chop the remaining lemon into 1 wedge per person