Louisiana Style Chorizo Rice

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sliced pepper and fry until just soft, 5-6 mins. Continue to stir while it cooks.

Add the diced chorizo to the pan and fry until it starts to brown, 3-4 mins. 

Meanwhile, peel and grate the garlic (or use a garlic press). 

Cut the lemon into wedges.

Once the chorizo has browned, reduce the heat to medium and add the garlic, tomato puree and Central American style spice mix. Cook, stirring, for 1 min. 

Stir the chicken stock paste, honey and water for the sauce (see pantry for both amounts) into the frying pan. 

Bring to the boil, then lower the heat and simmer until the sauce is thickened, 1-2 mins. 

Once the saffron rice is cooked, fluff it up with a fork and gently stir it into the sauce.

Stir through the peas, sun-dried tomato paste and a good squeeze of lemon juice. Taste and add more salt and pepper or lemon juice if needed.