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PdfHeat the olive oil in a large, wide saucepan over a medium–high heat, add the onion and sauté for 3–4 minutes until starting to soften.
Add the chilli, garlic, tomato paste and chopped tomatoes to the pan (save the tin for later), combine well and cook for 2 minutes.
Stir in the chopped chard and gently combine and wilt over a medium heat for 2–3 minutes.
Add the rinsed rice and combine well.
Rinse the chopped tomato tin with some of the hot water and pour all the liquid into the pan, season with salt and pepper, give it a good stir, then cover and cook for 20–25 minutes over a low–medium heat until the rice and vegetables are cooked.
Turn the heat off and leave to rest for 10 minutes, covered.
When the weather is warm, we traditionally eat this dish cold or at room temperature. On cold days, we enjoy it hot with a dollop of yoghurt and a drizzle of extra-virgin olive oil over.