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.
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.
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.
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.
Each serving: 20.5 g protein, 18 g fat of which 3.5 g saturates, 141 g carbohydrate, 11.5 g fibre, 503 Calories