Spanish Rice Bowl

Heat 1/2 the olive oil in a medium frying pan over a medium-high heat. Add the chorizo and cook for 2 minutes, or until golden. Add the red onion, carrot, zucchini, long green chilli, garlic and smoked paprika to the pan and cook for 2 minutes, or until fragrant.

Rinse the Jasmine rice well. Add the Jasmine rice to the same frying pan and stir for 1 minute, or until coated in the delicious aromatic flavours.

Add the green beans, crumbled vegetable stock cube and water. Season with salt and pepper. Bring to the boil, then reduce the heat to low and simmer, stirring often, for 15-20 minutes, or until the rice is tender and the water has been absorbed. Good old Mediterranean style comfort food made in a single pan – even the rice! Cooking the chorizo, veggies and smoked paprika with the rice adds a delicious smoky flavour to the dish, so much so, you’ll think you’re in Spain. And the best part, you can eat this right out of the pan!

Finely chop the parsley leaves and cut the lemon into wedges.