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In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Add the onion, bell peppers and chorizo and saute for five minutes, until the chorizo is beginning to brown and the vegetables are softened. Add the adobo, cumin, garlic and rice and saute for two minutes over moderate heat. Pour in the chicken broth, while stirring, then cover, and cook for 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Season with salt and pepper, fluff with a fork and serve.
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger