1.Heat the oil in a large flameproof casserole dish or pot with a tight-fitting lid over a medium–high heat. Add the chorizo and stir for 2 minutes. Add the onion and garlic and continue cooking for 3–5 minutes, stirring, until they are soft.

2.Add the rice to the dish and stir for 1 minute, then stir in the tomatoes with their juice, the tomato paste, corn, peas, bay leaf, stock, chili flakes and sugar.

3.Slowly bring to a boil, stirring occasionally, then reduce the heat to low, cover the pan tightly with a lid and leave to simmer for 30–40 minutes until the rice is tender and all the liquid has been absorbed. Add a little more stock if the mixture becomes too dry before the rice is cooked. Season to taste.

4.Remove the dish from the heat and leave to stand for 5 minutes, with the pan covered. Heat the flour tortillas under a hot grill until warm. Serve the rice with cilantro sprigs, lime wedges and the tortillas.

Variation• In Mexico, this popular “red rice” dish is made with fresh, bright red, juicy tomatoes. When you have well-flavoured fresh tomatoes, use 600 grams (1 1⁄3 lbs), deseeded and chopped, in place of the canned tomatoes and increase the amount of water or stock to 2 1⁄2 cups.

Serves 4

Preparation time 15 minutes

Cooking time 50 minutes

Each serving

20.5 g protein • 18 g fat of which 3.5 g saturates • 141 g carbohydrate• 11.5 g fibre • 503 Calories