More scotch bonnet

Still some to use up so for tonight it's a veg loaded rice packed full of chicken and chorizo with a couple of the old SB's sliced in for good measure.

Red onions and garlic sweated down in butter and some olive oil.  Quartered baby plum tomatoes, sliced mushrooms, tomato puree, the sliced bonnets, sea salt and pepper added.  Then went in some sliced chorizo and a few minutes later a couple of packs of boneless chicken thighs which were roughly chopped into 1cm cubes.  All stirred together on a highish heat to cook the chicken and then reduced to a simmer to cook out a bit.  Once more or less cooked in went a tin of sweetcorn and a couple of handfuls of frozen peas.  When ready to serve in went some pre-cooked brown rice.  All stirred together and left on a very low heat for a few minutes to get all the flavours singing.

Yumster!