Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sliced pepper and fry, stirring, until just soft, 3-4 mins. 

Add the diced chorizo to the pan and fry until it starts to brown, 3-4 mins. 

Meanwhile, peel and grate the garlic (or use a garlic press). 

Cut the lemon into wedges.

Once the chorizo is browned, reduce the heat to medium-high, then add the garlic, tomato puree and Central American style spice mix (add less if you'd prefer things milder). Fry, stirring, for 1 min. 

Stir the chicken stock paste, honey and water for the sauce (see pantry for both amounts) into the frying pan. Bring to the boil, then lower the heat and simmer until thickened, 1-2 mins. 

Once the rice is cooked, fluff it up with a fork and gently stir it into the spicy sauce.

Stir through the peas, sundried tomato paste and a good squeeze of lemon juice from a lemon wedge. Taste and add more salt and pepper or lemon juice if needed. 

Share the spiced chorizo rice between your bowls.

Serve with any remaining lemon wedges.

Enjoy!