Time: 35 minutes

Yield: 4-6 servings

Ingredients

1 cup long grain white rice

3 chorizo sausages, sliced

1 onion, diced

2 cloves garlic, minced

2 cups beef broth

1 can (400 ML) crushed tomatoes

2 tablespoons tomato paste

1 tablespoon cumin

2 teaspoons thyme

2 teaspoons oregano

1 tsp chili flakes (optional for heat)

Salt and pepper to taste

Instructions

Chop the chorizo sausage into quarter inch slices. Heat a large pan over medium heat. Drizzle with oil. Add the sausages to the pan. Cook until browned. Set aside.

Add the diced onion to the pan and cook until translucent. Add the minced garlic and cook for another 60 seconds.

Add the tomato paste, cumin, oregano, thyme and chili flakes. Cook for another 60 seconds. Add the rice and cook until slightly toasted.

Add the sausage back into the pan. Pour in the beef broth and crushed tomatoes. Bring to a boil then lower the heat to simmer.

Cover and let simmer for 15-20 minutes. Serve immediately and enjoy!