Spanish rice dish with chorizo ​​and chicken

Bring a large pan of water with salt, if necessary, to the boil. When the water boils, add the rice, bring to the boil again and cook for 8 minutes until done.

Drain and leave with a lid on the pan until use.

Meanwhile, remove the peppers, remove the seeds and green stalks and cut the flesh into cubes of 1 cm. Wash the tomatoes and halve them.

Heat a frying pan without oil or butter and fry the chorizo ​​over medium heat in 1 min. Until crispy.

Remove from the pan (leave the shortening behind) and drain on kitchen paper. Halve the chorizo.

Fry the chicken cubes with the cumin, pepper and salt for 4 minutes in the remaining shortening on medium heat. Change regularly.

Add the bell pepper and cook for 3 minutes. Add the tomatoes the last minute.

Meanwhile, cut the parsley fine. Mix the rice and chorizo ​​with the chicken and season with pepper.

Divide the rice dish over deep plates and garnish with the parsley.