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|1 tbsp||Olive oil|
|1½ cups||Long grain rice|
|400 g||Crushed tomatoes|
|1 to taste||Salt & freshly ground pepper|
- Heat oil in a large pan, add diced onion, chopped garlic and sliced pepper and cook for 5 minutes, stirring often. Add chorizo, long grain rice and paprika and stir-fry for 2 minutes.
- Add crushed tomato puree and water. Bring to the boil then cover and simmer gently for 20 minutes.
- Fluff up rice and stir in drained tuna, chopped parsley and salt and pepper, to taste. Serve immediately.