Prep Time:  15 minutes        |        Cook Time:  25 minutes        |        Serves:  4

Ingredients

• 1 x Berg chorizo sausage (about 125g)
• 1 tbsp The Olive Tree extra virgin olive oil
• 2 garlic cloves  
• 1 small red onion  
• 1 small capsicum  
• ½ bunch spring onions  
• 3 tbsp Stonemill smoked paprika
• 1 cob corn
• 2 cups Chefs’ Cupboard chicken stock
• 1 400g can Remano diced tomatoes
• 1 ½   cups Imperial Grain white rice
• Stonemill salt and black pepper to taste

Method

1. Dice the chorizo and fry it off in a large frypan on medium-high heat.  
2. As the chorizo is frying, chop the onion and add it to the pan. Give it a little stir so they mix well.
3. Remove the core of the capsicum and chop it into little chunks and add it to the frypan. Stir well. If the pan is too hot, turn the heat down.
4. Chop the green onions, add it to the frying pan and give it a stir.
5. Finally, slice off the corn from the cob (use any leftovers for a veggie stock) and add the corn kernels to the frypan with the other ingredients, and give it another stir to mix it all up.
6. Now, let’s add some flavour with some crushed garlic and smoked paprika. Stir it all together and cook it for a couple of minutes.  
7. Then add the diced tomatoes and chicken stock.  
8. Finally, stir in the rice, allow it to simmer and pop the lid on. Let it cook for 20 minutes.  
9. Another option is to pop it in the oven for 20-25 mins with the lid on at 180°C (160°C fan forced).  
10. Once cooked, check the seasoning and add salt if required and serve.

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie