Spanish Rice

Ingredients
2 tbs vegetable oil
2 thinly closed chorizo sausages
2 small red onions, sliced into thin rings
1 large red capsicum, sliced thinly
300g stir-fry chicken
300g brown rice
1/2 cup dry white wine
1 tsp paprika (sweet, mild or hot)
400g cherry tomatoes
2 cups chicken stock
2 cups boiling water

Directions
Preheat oven to 200C
Heat oil in a oven-proof casserole dish.
Cook chorizo and onion, stirring for 2 minutes.
Add capsicum and cook for another 2 minutes.
Add chicken, rice and cooking, stirring occasionally, until chicken colours (about 5 - 10 minutes).
Add wine and simmer rapidly until liquid reduced by about 1/2.
Add paprika, tomatoes, stock and boiling water.
Once boiling, cover dish with lid and cook in over for about 1 hour (or until rice is tender), stirring 3 times.
Server piping hot with bread or cold next day.

Source:  www.grouprecipes.com