2 Chorizo sausages
1 Brown onion
1 Cup frozen peas
2 400ml Cans crushed tomatoes with herbs
2 ½ Cups brown rice
Step 1: Cook rice, and let sit when finished.
Step 2: Dice onions into thick strips, and slice Chorizo sausages diagonally to increase cooking surface area.
Step 3: Pre-heat wok with cooking oil and pan fry Chorizo sausages until brown (approx. 10 mins), then remove from wok.
Step 4: With the wok still hot, cook onions until onions become transparent, then add frozen peas and cook for a further 2 mins.
Step 5: Return Chorizo to the wok and add tinned crushed tomatoes to the wok. Cook until tomato liquid begins to bubble.
Step 6: Add the cooked rice to wok and mix. Allow to infuse for 5 mins before dividing among 4 bowls.
This dish works well as a quick and easy mid-week meal, like a super easy and quick Paella!