HELPFUL HINT: For easier removal of rice from the can, fill can with warm water and let sit for 1 minute. Drain water and prepare as below.
Warm the chicken broth in a medium saucepan.
Add onions and tomatoes to a second saucepan and sauté in olive oil.
Once translucent, add the garlic, chicken, chorizo, canned rice, and seasoning sachet, stirring continuously for 2 minutes.
Slowly add the warm chicken broth to the pan.
Spread meat and vegetables evenly over the bottom of the pan.
When rice is almost cooked, sprinkle bell pepper and peas over the top.
When rice is cooked, remove from heat and cover with aluminum foil, allowing to ‘rest’ for 5 to 10 minutes before serving.
Serve with lemon wedges.
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