Smoky Cuban Chorizo Stew

Add the rice, a pinch of salt and pepper and 350ml [700m] water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving 

Meanwhile, peel and roughly chop the onion[s] and carrot[s]

Heat a large, wide-based pan with a matching lid (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a high heat

Once hot, add the onions and carrots, cover and cook for 3-4 min until beginning to brown

Meanwhile, peel and finely chop (or grate) the garlic

Chop the tomato[es] roughly

Separate the coriander leaves from the stalks, then chop both roughly

Boil a kettle 

Chop the chorizo roughly into small pieces

Add the chorizo, garlic, cumin and coriander stalks to the pan

Cook for 2-3 min or until the chorizo begins to brown and release it's golden oil

Remove the coconut cream from the sachet and chop roughly

Dissolve the chopped coconut in 250ml [500ml] boiled water

Add the chipotle paste and stir to combine - this is your stock

Add the tomatoes and black beans to the pan (no need to drain)

Cook for 1-2 min

Add the stock to the pan and cook for a further 5-7 min

Taste the stew for seasoning, adding more salt and pepper if needed