Quick Chorizo & Chargrilled Capsicum Rice

• In a medium saucepan, melt butter with a dash of olive oil over a medium heat. Cook garlic paste, Berbere seasoning and tomato until fragrant, 1-2 minutes. • Add basmati rice, boiling water (1 1/2 cups for 2 people / 3 cups for 4 people), chicken-style stock powder and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. • Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• When rice has 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. • Cook chorizo and onion, tossing, until golden, 5-7 minutes. • When rice is done, add chorizo, onion, baby spinach leaves, chargrilled capsicum relish and a drizzle of red wine vinegar to rice. Stir until wilted, then season to taste.