Brian McDermott's joined Claire Byrne on RTÉ Radio 1 to share some tasty and cost-effective recipes.


Serves 4

  • 300g White short grain rice
  • 500ml Chicken stock
  • 1 Onion, peeled and diced
  • 1 Clove, garlic crushed
  • 100g Peas (frozen is fine)
  • 100g Chorizo
  • 30g Soy sauce (light)
  • 1 Bay leaf
  • 2 scallions washed and chopped


  1. Wash the rice twice in cold water draining it each time.
  2. Cut the chorizo into small diced pieces. In a small frying pan fry the chorizo and onion with the garlic until onion is soft. The chorizo will release enough oil for the frying.
  3. Transfer to the rice cooker add the rice and bayleaf and cover with stock.
  4. Close the lid and cook until rice is cooked and liquid is almost absorbed.
  5. Open the lid and add the peas and chopped scallions and cook for further 5 minutes.
  6. Then add the soy sauce and turn off the heat. Stir together and serve immediately.