Ingredients
| 2 Tbsp | Olive oil |
| 1 | Onion, finely chopped |
| 2 cloves | Garlic |
| 1 | Red capsicum, thinly sliced |
| 1 stick | Celery, diced |
| 200 g | Chorizo sausages, sliced |
| 1 ½ cups | Basmati rice (Main) |
| 1 tsp | Paprika |
| 1 | Bay leaf |
| 400 g | Crushed tomatoes |
| 2 cups | Water |
| 2 Tbsp | Chopped oregano leaves (Main) |
| 425 g | Canned tuna (Main) |
| ¼ cup | Chopped parsley |
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Directions
- Heat oil in a large pan, add the onion, garlic, capsicum and celery and cook for 7 minutes, stirring often. Add chorizo and stir-fry for 3 minutes. Add rice, paprika and bay leaf and stir-fry another 2 minutes.
- Stir in tomatoes and water, sprinkle with oregano. Bring to the boil then cover and simmer gently for 20 minutes.
- Fluff up rice and stir in drained tuna, chopped parsley and salt and pepper, to taste. Serve immediately.
