Preparation time: 10 minutes | Cooking time: 35 minutes | Serves: 4 - 6 

Ingredients

2 tbsp Deep South spices 

400g leftover chicken (or whatever you have), chopped 

100g chorizo, sliced 

1 onion, finely chopped 

2 bell peppers (any colour), finely chopped 

1 celery stick, finely chopped 

2 cloves of garlic, crushed 

400g chopped tomatoes 

200g long grain rice 

1 chicken stock cube

Heat a splash of oil in a large, heavy based saucepan over a medium heat. Gently cook the onions for 5 minutes until softened. 

Add the peppers, celery, garlic, chorizo and Deep South spices and cook for a further 5 minutes. Stir in the leftover chicken, chopped tomatoes, chicken stock cube, 500ml water and rice. 

Bring to the boil then reduce to a simmer. Season with salt, cover and cook for 20 minutes until the rice is tender. 

SERVING SUGGESTIONS: Garnish with scallions.