Jambalaya

Equipment
Pot with lid
Chopping board, knife
Sieve if you want to wash the rice

Ingredients

Chorizo sausage, sliced or cubed (~100g)
Chicken (breast or thigh), cubed (2)
Onion, Sliced (1)
Red Bell Pepper, Sliced (1)
Chicken stock / water (~1 mug)
Chopped/whole tinned tomatoes (1 tin)
Rice (~1 mug) (washing rice helps, but isn't necessary)
Optional Seasoning - Oregano, Cayenne Pepper (spicy), Paprika

Heat up pot with Chorizo Sausage, stirring occasionally until the Chorizo releases its juices.
Add onions, stir occasionally until they have changed colour slightly and are a little bit transparent
Add chicken, keep stirring occasionally until the chicken has browned.
Add Bell Pepper, stir for a minute or so.
Add rice and stir through quickly to combine then immediately
Add tomatoes and stock/water, add seasoning, stir and cover.
Bring to a boil then reduce to simmer.
Check every five minutes or so to make sure that its not sticking. (it shouldn't do if you have enough liquid in the pan, but the goal is to reduce the liquid)
Aim to cook the rice for about 15 minutes, if you think that it won't release enough moisture in that time, you can remove the lid and/or increase the heat.