3 tbsp oil
150g/5oz chorizo, cut into strips
2 red (bell) peppers, seeded and sliced
400g/14oz rump steak, sliced
1 large onion, roughly chopped
2 garlic cloves, crushed
275g/10oz/1¼ cups basmati rice
1 tbsp tomato paste
2 tsp Cajun seasoning
900ml/1½ pints/3⅔ cups hot beef stock
1 x 400g/14oz can chopped tomatoes
salt and ground black pepper
1 Heat the oil in a large frying pan and cook the chorizo until golden brown. Add the red peppers and cook for 3 minutes until beginning to soften. Remove from the pan and set aside. Add the
steak and fry in batches, then put aside and keep warm.
2 Add the onion to the pan and cook gently for 5 minutes until tender. Add the garlic, rice, tomato paste and the Cajun seasoning. Cook for 2 minutes, then stir in the hot stock, season with salt and bring to the boil.
3 Reduce the heat, add the tomatoes, cover the pan and simmer for 20 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.
4 Add the steak, chorizo and red peppers. Heat gently, stirring, until piping hot. Season to taste and serve with a salad.