Double One Pot Spanish-Style Chorizo Rice

• Return saucepan to medium-high heat, with a drizzle of olive oil. Add chorizo and green beans, and cook until browned, 5--7 minutes (Cook chorizo in batches if your pan is getting crowded). Transfer to a bowl.

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook onion and celery, stirring, until soft, 3-5 minutes. • Add Nan's special seasoning and garlic paste, and cook, stirring, until fragrant, 1 minute.

• Add basmati rice and stir to coat. Add tinned cherry tomatoes, brown sugar and the water, then bring to boil. • Cover and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Return chorizo and beans to pan then add butter, and stir to combine. Season to taste.