• 225 grams of barbecue chorizo
• 400 grams of rice
• 800 grams of water
• 1 Onion
• 2 Green pepper
• 2 Riped tomatoes
• 1 Garlic clove
• 4 Spoonfuls of olive oil, parsley and salt
On a frying pan with olive oil and at medium temperature, we sauté the diced vegetables, immediately adding the sliced chorizo and lightly fry. We now add the rice and mix in all the ingredients, pour in the previously boiled water and cook at medium to high temperature, without additional stirring, for about 10 minutes and add salt. We crush the garlic and parsley, and add it to the rice, allowing it to cook for an additional 8 minutes.
Once this time has transpired, we remove the pot from the heat source and allow to rest a few minutes before serving.