Spanish-Style Rice with Chicken and Hotdog

Ingredients
2 tbs vegetable oil
1 hot dog, halved lengthways, thinly sliced
2 small red onions, thinly sliced into rings
1 large red capsicum, thinly sliced
10.5 oz chicken stir-fry strips
10.5 oz brown rice
1/2 cup dry white wine
1 tsp sweet paprika
14 oz can cherry tomatoes
2 cups chicken stock

Directions:
Preheat oven to 400° F. Heat the oil in a flameproof casserole over medium heat. Add hot dog and onion and cook, stirring, for 2 minutes. Add the capsicum and cook, stirring, for 2 minutes or until softened. Add chicken and rice and cook, stirring, until chicken colours.
Add wine and simmer rapidly over high heat until reduced by half. Add the paprika, tomatoes, stock and 1 1/2 cups boiling water, and bring to the boil. Cover the casserole with a tight-fi tting lid and cook in the oven for 1 hour or until the rice is tender, then serve.