- ½ red pepper
- 2 garlic cloves, lightly crushed in their skins
- 1 sprig fresh rosemary, roughly chopped
- 3 tbsp olive oil
- ½ onion, finely chopped
- 50g/1¾oz chorizo, chopped
- 50g/1¾oz cooked basmati rice
- Preheat the oven to 180C/350F/Gas 4.
- Place the pepper half into a roasting tin along with the garlic and rosemary and drizzle over two tablespoons of the olive oil. Place into the oven and roast for 10-12 minutes, until softened.
- Meanwhile, heat the remaining oil in a pan and gently fry the onion until translucent. Add the chorizo and fry for a further 3-4 minutes. Stir in the cooked rice and heat through.
- Remove the pepper from the oven and pile the chorizo rice inside. Place onto a serving plate and serve.