Spicy sausage rice recipe

This is a quick yet delicious lunch you can prepare. Spicy sausage, peppers, red onion, tomatoes and spring onion cooked in one pot with chicken stock and rice.
Serves 4
Ingredients:
Olive oil, for frying
1 red onion, sliced
1 red pepper, deseeded and chopped
2 garlic cloves, finely sliced
5 spiced sausages
1 heaped tsp paprika
200g long-grain rice
500ml chicken stock
4 spring onions, trimmed and chopped
1 tomato - chopped
Small bunch of parsley, roughly chopped
Method:
Add a glug of oil to a heavy-based casserole dish and fry the onion for 5 minutes until soft but not coloured. Add the pepper and garlic and cook for 2 minutes. Slit the sausage skins and crumble the sausage meat into the pan, then cook over a medium heat for 4–5 minutes until coloured. Add the paprika and mix. Season to taste.
Add the rice and stir well to mix thoroughly and absorb the flavour. Add the stock and bring to a simmer. Cook gently for 15–20 minutes until the rice is tender and the liquid almost entirely absorbed.
Remove from the heat, gently fold in the spring onions, tomato and parsley and serve.