Carvavanners, Campers or Rvers Rice

• 2 tablespoons olive oil
• 3 garlic cloves, crushed
• 1 small red chile, finely chopped (mine was a Serrano)
• 1 large onion, finely chopped
• 200 g chorizo sausage, finely chopped
• 300 g diced chicken (I used thigh meat)
• 1 12 cups rice (I had to use long grain)
• 14 teaspoon saffron (optional)
• 1 teaspoon smoked paprika (optional)
• 2 teaspoons sweet paprika
• 14 teaspoon thyme
• 1 teaspoon black pepper
• 2 teaspoons chicken stock powder
• 12 cup white wine
• 2 cups boiling water
• 1 (400 g) can crushed tomatoes
• 1 tablespoon tomato paste
• 1 cup frozen peas (defrosted)
• 12 cup corn
• 100 g raw prawns (large raw shrimp)
• coriander (optional)
• Tabasco sauce (optional)
• lemon wedge (optional)

1. Heat the oil and cook the garlic, onion, chilli and chorizo gently for about 10 minutes or until onion is soft and fat has run from chorizo.
2. Add the chicken and cook, stirring until the chicken has changed colour and turned white.
3. Add the rice and spices (I add the stock powder along with the spices) and cook stirring until the rice is well coated with the spices and oil and heated through.
4. Add the wine, water, tomatoes and tomato paste, stir well; bring to the boil, then return to a simmer with the lid on for about 15 minutes.
5. Stir from time to time.
6. Add the peas and corn and cook a further 10 minutes.
7. Stir occasionally and add more water if you think it needs it.
8. Add the prawns and cook a further 5 minutes or until done to your liking.
9. Allow to stand a couple of minutes covered before serving.
10. We ate ours with chopped fresh coriander, Tabasco and a squeeze of lemon to finish.

olive oil, garlic, red chile, onion, chorizo sausage, chicken, rice, saffron, paprika, sweet paprika, thyme, black pepper, chicken, white wine, boiling water, tomatoes, tomato paste, frozen peas, corn, prawns, coriander, tabasco sauce, lemon

Taken from www.food.com/recipe/carvavanner-s-camper-s-or-rver-s-rice-212105 (may not work)