One-Pot Spanish-Style Chicken & Chorizo Rice

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add chicken, chorizo and green beans, tossing, until browned, 5-6 minutes. Transfer to a bowl.

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

• Add basmati rice and stir to coat. Add tinned cherry tomatoes, the brown sugar and water, then bring to boil.
• Cover with a lid 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 to the pan, then add baby leaves and the butter and stir to combine. Season with salt and pepper to taste.