Hungarian Rice

• 1  finely chopped onion
• 1lb tomatoes skinned and finely chopped or 1 small tin chopped tomatoes
• 1 large pepper (any colour) deseeded and finely chopped
• 1 large tablespoon Hungarian paprika
• 1 small piece chorizo or if you can get it, any Hungarian sausage, finely chopped
• 2oz long grain rice salt to taste
• 1 tablespoon(s) cooking oil

Method

1. This can be served straight away or prepared in advance, with the rice added on reheating. Perfect for entertaining and barbeques. It gives a bright vibrant slant on Hungarian cooking and includes an ingredient not usually associated with that region, rice.
2. Fry onion and pepper in the oil until soft. Add tomatoes and paprika and simmer until tomatoes have softened. Add sausage and rice with enough water to cover. Simmer until water has nearly evaporated, add salt to taste. Turn out heat and leave the saucepan covered for around 10 minutes. The dish should be moist but not over wet. Serve hot.

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