Chorizo, Sweet Potato And Brown Rice Stew - cooking recipe

Ingredients

3/4 cup brown rice
3 None chorizo sausages, halved lengthwise, sliced thickly
1 None large onion, chopped
1 clove garlic, crushed
1/2 tsp paprika
2 (14 oz cans) diced tomatoes
1 (14 oz) can chickpeas, drained, rinsed
1 None large sweet potato, peeled, chopped
1 cup water
1/4 cup roughly chopped parsley

Preparation

Cook rice in a large pot of boiling, salted water according to packet instructions. Heat a large heavy-based saucepan on high. Cook chorizo for 1-2 mins or until browned on each side. Transfer to a plate.
Reduce heat to medium and add onion, garlic and paprika. Cook for 4-5 mins or until onion is tender.
Return chorizo to pan with tomatoes, chickpeas, sweet potato and water. Bring to a boil, reduce heat to low, then simmer for 10-15 mins or until sweet potato is just tender. Stir through 1/2 of the parsley and season to taste.
Stir remaining parsley through rice and serve with the hotpot.