First of all sort out your spices: two teaspoons each of hot chilli powder, garlic powder and paprika. One teaspoon each of salt, oregano, thyme and cayenne. And three teaspoons of turmeric.
Then chop up some peppers, celery, onion, carrots, chilli and lots of garlic. I took a load of peas out of the freezer to defrost and measured out a teacup of rice.
Heat up a pan with some oil and start to fry the onions, celery and half of the garlic. When they are softening, add in a load of chorizo, sliced into half-moon shapes. When that has started to brown, add the rice and spices, stirring them up until they start to smell strongly. Then add a pint of stock, the carrots and the rest of the crushed garlic, and leave to simmer with the lid on for a while, ten or fifteen minutes maybe, depending on what rice you're using. Add more stock if needed.
When the rice is almost cooked, add in the peppers, peas and chilli. Leave for five minutes or so, they don't take that long to cook. Then season with salt, a squeeze of lime juice and a big handful of chopped coriander.
This isn't a purists version of the dish, but it tasted great. I didn't have any prawns but, if I had, I would have put them in towards the end.
Ingredients summary: long grain rice, chicken stock, leftover chicken, chorizo, bell peppers, chilli, onions, garlic, celery, carrots, peas, turmeric, paprika, cayenne, chilli powder, garlic powder, dried oregano, dried thyme, salt, coriander, lime juice.