Chipolatas and rice

Ingredients

• 12 to 16 chipolatas (about 300-400g)
• 2 onions
• 3 cloves of garlic
• 1 glass of red wine
• 2 tins of chopped tomatoes
• 1 mug of rice (about 90% full)
• Spinach (~150g)

Instructions

1. Slice onions lengthways, crush the garlic, and fry together. Fry chipolatas up too, allowing to brown slightly before adding the red wine.
2. Add both tins of chopped tomatoes and leave to simmer for about 30 minutes. Add salt/pepper to taste, and enough herbs to give some character. Allow the salsa to reduce so that it thickens nicely.
3. Cook the rice and when that's ready, add the spinach to the salsa to wilt for a minute.

Serves 4 to 5.