Heat oil in large sauté pan. Add garlic and spices and cook for 1-2 minutes until fragrant.

Stir in the rice, mix well then add passatta and stock.

Bring to the boil then cover the pan and reduce heat to a simmer. Cook for about 30 minutes until all the liquid has been absorbed.

While the rice is cooking, chop the chorizo into small pieces and start dry frying in a non stick pan.

Chop the pepper into small chunks and add to the chorizo. Cook until pepper begins to soften.

Slice green peppers into 1cm lengths and add to pan with chorizo and peppers. Toss for a couple of minutes before adding to cooked rice.

Season and serve.

Based on a recipe from itv.com