Chicken Chorizo Rice

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Method

Step 1:

Slice the chorizo into 2 cm thick pieces. Heat a large pan with 1 tablespoon of Excella Sunflower Oil over medium heat. Add the chorizo to the pan and cook until skin just turns brown. Add the cubed chicken and cook until brown. Remove from pan and set aside.

Step 2:

Add in the onions and red pepper and cook until onions are translucent and the red peppers are soft. Add the garlic and cook until fragrant. Place the chicken and chorizo back into the pan and season with salt, pepper and chilli flakes.

Step 3:

Add in 1 cup of Excella Rice and pour the tinned tomatoes and chicken stock into the pan and allow to simmer for 20 - 25 minutes, stirring occasionally until the rice is tender.

Step 4:

Serve up and enjoy!