Easy chicken and chorizo paella

This dish is full of flavour, easy to prepare, and suitable to freeze. 


Heat the oil in a large deep pan over high heat.
Add garlic, onion and chorizo and cook for
4–5 minutes or until browned.
Add rice, stirring until combined.
Add stock and tomato and bring to the boil.
Reduce heat to low, cover, and cook for a further 15 minutes or until stock is absorbed and rice is cooked.
Stir through the coriander and feta to serve.
Serves 6-8

1 tablespoon olive oil
2 cloves garlic, crushed
2 brown onions, chopped
4 good quality chorizo sausages, sliced
2 cups medium-grain rice
4 cups (500ml) chicken stock
2 x 400g can crushed tomatoes
200g feta, crumbled
1 cup coriander leaves, chopped