1. Peel and slice the onions and crush the garlic, fry in the oil in a medium frying pan until golden - this takes about 3-5 mins.

2. Throw the gluten free orzo into the frying pan with the onion, stir and add in about 500ml of the stock, cook with a lid on for 5-10 mins before adding the peas and chopped up chorizo sausage, keep an eye on all the stock being absorbed and add more if the orzo isn't cooked through but the pan is running dry. You may or may not need the full 700ml I recommend in the ingredients.

3. Allow to cook for another 5 mins, check the orzo is soft cooked though and the peas are hot, all the stock should have been absorbed, a small amount left is fine. Remove from the heat and stir through the Philadelphia. Serve while hot!

Why not serve with some gluten free garlic bread on the side!