Ingredients

1 cup long-grain white rice
1 cup diced chicken breast
1 cup diced chorizo sausage
1 cup bell peppers, diced (a mix of red, green, and yellow)
1 cup diced onions
2 cloves garlic, minced
2 cups chicken broth
1 can (14 oz) diced tomatoes
1 teaspoon paprika
1/2 teaspoon cumin
Salt and pepper to taste
Olive oil for cooking
Fresh parsley for garnish (optional)

Here's the recipe :

• Heat a large skillet or a wide, deep pan over medium heat. Add a drizzle of olive oil and sauté the diced chicken until it's no longer pink and starts to brown. Remove the chicken from the pan and set it aside.

• In the same pan, add the diced chorizo sausage and cook until it's slightly crispy and has released some of its flavorful oils. Remove the chorizo and set it aside with the cooked chicken.

• In the same pan, add a bit more olive oil if needed, then add the diced onions, bell peppers, and minced garlic. Sauté until the vegetables become tender and aromatic, about 5-7 minutes.

• Add the rice to the pan and stir to coat it with the flavors from the vegetables. Cook for a couple of minutes until the rice starts to turn translucent.

• Pour in the chicken broth and diced tomatoes with their juices. Add the paprika, cumin, salt, and pepper. Stir to combine all the ingredients.

• Return the cooked chicken and chorizo to the pan, mixing them in with the rice and vegetables.

• Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed all the liquid.

• Once the rice is cooked, fluff it with a fork and let it rest for a few minutes before serving.

• Garnish with fresh parsley, if desired, and serve hot. Enjoy your Arroz Junto!