Ingredients
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, crushed
1 chorizo, cut into 1cm pieces
3 teaspoons smoked paprika
1 cup long-grain white rice
2 x 10g chicken stock cubes
500g chicken thigh fillets, trimmed, cut into 3cm pieces
400g can chopped tomatoes
¾ cup pitted green olives, halved
½ cup roasted red capsicum strips
Lemon wedges, to serve
Method
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Pour oil over the base of the removeable bowl of a 9-cup capacity rice cooker.
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Stir in onion, garlic, chorizo and paprika. Replace lid. Press cook. Cook, stirring occasionally, for 10 minutes, or until onion is soft. Stir in rice.
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Dissolve stock cubes in 1½ cups boiling water in a heatproof jug. Add to rice mixture with chicken, tomatoes, olives and capsicum strips. Stir until combined. Cook, covered, stirring every 5 minutes, for about 25 minutes, or until rice is tender and liquid is absorbed. Turn cooker off at power point.
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Serve immediately with lemon wedges.
TIP! Rice is best served immediately as it will absorb stock on standing. If reheating any leftovers in the microwave, add ¼ cup water. For a change, chorizo can be replaced with chopped bacon.
