Heat oil in large pan and brown chicken and chorizo.
Add Rice, Herb & Spice Mix, tomato and water. Bring to the boil, reduce heat to low, cover and simmer, without stirring, for 15-20 minutes or until almost all the water is absorbed.
Scatter peas over top of rice, replace lid and cook for a further 5 minutes until peas and rice are tender and water is absorbed, stirring peas through rice before serving.
