Chorizo Rice

3 tbsp. oil from chorizo Bilbao 2 tbsp. atsuete seeds 1 small onion, chopped 2 stalks celery, chopped 1 red bell pepper, chopped 5 pieces chrizo Bilbao, chopped ½ tsp. paprika 1 tsp. salt dash of pepper 4 cups cooked rice moistened with some water In a pan, heat the oil then add the atsuete. Stir until color is extracted. Remove the seeds, In the atsuete oil, sauté onions, celery and bell peppers. Add chorizo and cook until almost crisp. Season with paprika, salt and pepper. Add the rice and mix until well blended. 4-6 servings. *taken from Easy Everyday Meals from the best of Good Housekeeping