Fry a large pan with frylight and add the onion and fry on low/medium heat with the lid on, shaking from time to time until cooked through (approx 10 minutes).
Add the onion, garlic, peppers, sweetcorn, chorizo, lemon juice, peri peri, seasoning and spray again with frylight, stir well and replace the lid for approx 8 minutes, stirring from occasionally until onions are soft.
Now add the rice, tinned tomatoes, stock and as much of the water as you can fit it – you may need to gradually add more as it reduces. Now bring to the boil and lower to simmer and cover. Simmer for approx 40 minutes, adding the ground coriander half way. (*Simmer for 20-25 minutes if using white rice).
Keep checking and stirring more often as it keeps thickening until the rice has soaked up all the water. You may need to add more water if the rice is not cooked through.