250 g (8 oz) piece of chorizo sausage, cut into chunky slices
1 onion, chopped
375 g (12 oz) boneless, skinless chicken breasts, cut into chunks
1 red pepper, cored, deseeded and cut into chunks
1 green pepper, cut into chunks
1 yellow pepper, cut into chunks
2 celery sticks, chopped
2 tablespoons cold water
1 tablespoon cornflour
600 ml (1 pint) chicken stock
400 g (13 oz) can chopped tomatoes
salt and pepper
4 tablespoons chopped parsley
Bring a saucepan of lightly salted water to the boil and cook the rice for 15 minutes until tender, then drain.
Meanwhile, heat the oil in a large, heavy-based frying pan and cook the chorizo, onion and chicken over a medium heat, stirring occasionally, for 10 minutes until browned and cooked through. Add the peppers and celery and cook, stirring occasionally, for a further 5 minutes.
Blend the measurement water with the cornflour, then stir into the stock, add to the pan with the tomatoes and bring to the boil. Reduce the heat and simmer for 5 minutes before adding the cooked rice. Season generously with pepper.
Serve garnished with the parsley, accompanied by crusty bread and salad, if liked.