Boredom with cooking drove me to trawl through the budget section of taste.com today and this three step, all-in-one dish caught my attention in the process. The flavours appealed to me lots: onion, garlic, chilli, cumin and paprika, and the effort level was just right for how tired I was feeling! Sausages of any kind go down a treat with my kids so I decided to give this a try – and I’m glad I did. The kids came back for seconds and the spicy – but not too spicy -flavours warmed us all up just as the evening started to chill. While the original recipe calls for six chorizo sausages, I thought this was a little over the top – four is plenty and you could even get away with three. If spicy food isn’t so much for you, simply halve the amount of chilli listed below. This yummy, simple and cheap recipe costs less than $10 and serves 6. Serve with steamed greens or a side salad.

• 2 tablespoons olive oil
• 4 chorizo sausages, sliced
• 2 brown onions, halved, thinly sliced
• 2 garlic cloves, crushed
• 1 red chilli, deseeded, sliced
• 2 teaspoons paprika
• 1 tablespoon ground cumin
• 2 cups basmati rice
• 4 cups chicken stock (I use powdered)
• 1/2 cup flat-leaf parsley leaves, chopped (if you have it)

1. Heat 1 tablespoon of oil in a large saucepan over medium heat. Cook chorizo for 2 to 3 minutes each side or until golden. Cut into circles and drain on paper towels.
2. Heat remaining tablespoon of oil in saucepan over medium heat. Add onions. Cook, stirring, for 2 minutes. Add garlic, chilli, paprika and cumin. Cook for a further 2 minutes, stirring, or until soft.
3. Stir in rice. Add stock and chorizo. Bring to the boil. Reduce heat to medium-low. Cover. Simmer for 10 minutes. Remove from heat. Stand, covered, for 5 minutes. Stir through parsley, and salt and pepper. Serve.