1 Heat the oil in a large, deep frying pan over high heat. Add the garlic, onion and chorizo and cook for 4–5 minutes or until browned.
2 Add the rice, stock and tomato, cover, reduce heat to low and cook for a further 15 minutes or until stock is absorbed and rice is al dente. Stir through the coriander and feta to serve. Serves 2.