PEOPLE: 4
PREPARATION TIME : 5min
COOKING TIME : 15min
TOTAL TIME : 20min

2 red peppers
1 yellow bell pepper
3 tablespoons olive oil
1 onion
300 g round rice
100 ml white wine
800 ml chicken stock
250 g chorizo
2 garlic cloves
salt and pepper
1 lemon

Wash peppers and cut into quarters. Cut the quarters into 1 cm strips and sauté in olive oil.

Add finely chopped onion and sauté until golden. Add the rice, sauté lightly, then deglaze with the white wine. Once the wine has evaporated, add the chicken stock.

Remove the skin from the chorizo and cut into 1/2 cm-thick slices. Peel and finely chop the garlic cloves.

Mix garlic and chorizo with peppers and rice. Season with salt and pepper. Simmer for 18 minutes, then remove from heat, cover and leave to rest for 5 minutes.

Garnish with lemon slices and drizzle with lemon juice.