One-Pot Spanish-Style Chorizo Rice

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add chorizo and green beans, and cook until browned, 5-7 minutes. 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, 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 and beans to the pan, then add the butter and stir to combine. Season with salt and pepper to taste.