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
Pour oil over the base of the removeable bowl of a 9-cup capacity rice cooker.
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.
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.
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.