Spanish Rice with Chorizo, Beans and Peas

Directions

1. Heat the oil in a 5 qt saute pan over medium heat. When the oil shimmers, brown the crumbled chorizo, and then remove to a plate. Add the diced onion to the pan and saute for 5 minutes, until soft. Put the chorizo back in the pan along with the garlic and spices. Saute until the garlic is fragrant, about 1 minute. Add the canned tomatoes and juices to the pan, stirring to mix well and let the mixture simmer for a few minutes so the tomatoes can begin to break down.
2. Add the rice to the pan and stir to mix well. Add the vegetable broth, kidney beans and peas. Turn the heat to high until a simmer is reached. Turn the heat to low and let simmer uncovered until all the liquid is absorbed, about 15 minutes, stirring periodically. When the liquid has been absorbed cover, turn off the heat and let sit undisturbed for 10 minutes. Uncover, stir in the chopped parsley and serve immediately.