Chorizo Rice

• 2/3 pound paella rice
• 1/2 onion small, chopped
• 1/4 red bell pepper
• 1/4 green bell pepper
• 1 tablespoon frozen peas
• 1 clove garlic chopped
• 7/8 cup tomato sauce
• 8 lard -10 tinned chorizos in, may substitute with fresh chorizo
• 1 chicken stock
• oil
• salt

1. Remove the chorizos from the tin and set aside the lard.
2. Heat the stock in a pan.
3. In a paella pan, heat the lard (or use a drizzle of oil if using fresh chorizo). Fry the onion and peppers on a low heat until soft.
4. Stir in the garlic and peas.
5. Add the chorizos and cook gently until brown and their juice is released.
6. Add the tomatoes and stir well.
7. Sprinkle on the rice. stir and add the hot stock. Add salt to taste.
8. Leave to cook on low for 20 minutes or until the rice is done 'al dente' or to taste. If necessary, add a little more hot stock.
9. Serve immediately.

paella rice, onion, red bell pepper, green bell pepper, frozen peas, garlic, tomato sauce, lard, chicken, oil, salt

Taken from www.yummly.com/recipe/Chorizo-Rice-561419 (may not work)