• 1 tbsp olive oil
  • 1 onions, chopped
  • 350g fresh Chorizo, sliced
  • 1 red pepper, chopped
  • 200g Basmati rice
  • 1 can of chopped tomatoes
  • 1 clove of garlic, finely chopped
  • 1 pinch of chili flakes
  • 200ml of chicken stock
  1. In a frying pan, heat the oil and fry the onion until soft. Then add the sliced Chorizo, chopped garlic, red pepper and chili flakes and fry for 5 minutes.
  2. Tip your Chorizo mix into your slow cooker and add a can of chopped tomatoes, your rice and stock. Cover and cook on High for 2 hours 15 minutes. Then add your spinach. Cover and continue to cook for another 45 minutes. Stir during this cooking time to mix in the spinach. Season and serve.