Preparation:
1. Heat the oil in a large pot over low heat. Add the onion, cook until wilted (about 10 minutes). Add garlic, cook 2 minutes. Add chorizo and cook 10 minutes more..
2. Add rice and stir to coat, cook 3 minutes, stirring continuously.
3. Stir in rotel tomatoes and chicken broth. Season with salt and pepper to taste. Bring to boil, stir, and reduce heat to medium low. Simmer covered for 20 minutes until most of water is absorbed.
4. Remove from heat, stir in peas, parsley, chicken and olives until well mixed. Let sit for 5 minutes to heat the added ingredients. |
