Put the chicken stock on to heat in a small saucepan. Heat the olive oil in a wide frying pan.
Peel and chop the onion and garlic, add to the frying pan and cook over fairly high heat for about 3 minutes, stirring frequently, until the onion is soft.
While the onion and garlic are frying, halve, seed and roughly chop the capsicum. Add to the pan, along with the rice and turmeric, and stir-fry for 3 minutes.
Add the heated stock, the canned tomatoes with their juice, and season to taste with salt and black pepper. Bring to the boil, reduce the heat, cover the pan and simmer, stirring occasionally, for about 5 minutes.
Cut the chorizo into fairly thick chunks, then stir into the rice and cook for another 5 minutes.
Roughly chop the sage and add to the rice, along with the peas. Return to the boil, then reduce the heat and simmer for 5 minutes until the rice is tender and has absorbed most of the liquid. If the mixture dries out before the rice is cooked, add a little more stock, or some dry white wine. Serve the rice hot, straight from the cooking pan.
Kabana or a spicy salami cut into thick slices, can be used instead of chorizo, if you wish.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate.