Rice with Chorizo and Olives

1/2 large onion, finely diced
10cm chorizo, chopped
1 cup basmati rice
1 1/4 cup water
1 tbsp oil
1 tsp chicken stock powder
1/2 tsp dried thyme
handful pitted green olives

Put rice, water, thyme and stock powder into a rice cooker and turn it on. Heat the oil in a small frying pan, fry onions and chorizo until onions are clear. Add onions and chorizo to rice and continue cooking. Add olives when rice is cooked, stir through. Serve with baked chicken.



I adapted this recipe, in the original, the chicken was cooked in the rice which resulted in the chicken being too dry and the rice being too mushy. This version is much nicer: the rice is perfectly cooked and the chicken is tender. The chorizo was peeled in the original recipe, I didn't bother this time and it still tasted good.