¼ cup olive oil, divided
½ onion, diced
1 bell pepper, seeded and sliced into strips
Kosher salt and freshly ground pepper
6 oz. pre-cooked chorizo sausage, sliced into ¼” rounds
1 package Spanish RightRice
1 ⅓ cups chicken stock or water
½ cup freshly shelled or defrosted peas
2 Tbsp chopped flat-leaf parsley, plus more for garnish
Juice of ½ lemon
8 oz. cooked and sliced chicken breast
8 oz. sautéed shrimp
In a large frying pan, heat one tablespoon of the olive oil over medium heat.
Add the onion, peppers, and a pinch of salt and cook, stirring frequently, until the onion and peppers have softened, about 5 minutes.
Add the sliced chorizo and cook until browned, about 2 minutes.
Stir in the RightRice to coat the grains with the oil. Add the stock or the water, bring to a quick simmer, and immediately turn off the heat. Cover and allow to sit for 12 minutes.
When the rice is cooked, add the peas and the parsley, then fluff with a fork.
Divide the rice between four bowls and top with the chicken and shrimp if using.
Squeeze a little lemon juice over the top of each bowl. Garnish with an additional sprig of parsley if desired.