Bill Granger cooks tomato rice with chorizo and cumin on Lorraine for a pick ‘me up on’ Blue Monday.

Ingredients: 1 tbsp olive oil, 2 garlic cloves, crushed, 1 tsp cumin, 1 tsp paprika, 1 tsp ground coriander, 300g basmati rice, 400g tin chopped tomatoes, 750ml 1 litre chicken stock, 200g green beans, 300g chorizo, chopped, 200g jar roasted red peppers, 1 red chilli and 1 handful coriander leaves (optional).

To prepare the dish, heat the oil in a large frying pan over medium-high heat. Add the garlic, chilli and spices and cook for 1-2 minutes, until fragrant.

Stir in the rice and mix well, then pour in the tomatoes and 750ml of the stock.

Bring to the boil then cover the pan and reduce heat to a simmer. Cook for about 30 minutes until all the stock has been absorbed and the rice is cooked (you may need to add more stock throughout the cooking).

Add the beans 5 minutes before the end of the cooking time. Season with sea salt and freshly ground black pepper and keep warm.

Heat a frying pan over medium-high heat and cook the chorizo for 5 minutes, or until golden brown.

To serve, transfer the rice to a platter and top with the chorizo, sliced peppers and coriander leave then drizzle the oil from the chorizo pan over the top.