Cheesy chicken and chorizo rice - one pan

1. If the chorizo is uncooked, cook it using your preferred method until it reaches an internal temperature of 160F.
Once done, dice it up into small pieces. I recommend buying this pre-cooked to save time.
2. Pan fry your sliced onion and bell pepper in olive oil for 5 minutes over medium-high heat. Add the minced garlic and fry for 1 minute.
3. Add the cubed chicken, paprika, chili flakes, chili powder, and black pepper. Stir well to coat the chicken for 3 minutes.
4. Add the tomato pasta and cook for an additional 3 minutes.
5. Add the uncooked rice (make sure to wash your rice to clear any starches). Stir for 1 minute on a medium-low heat.
6. Add the chicken or beef stock, top with a lid, and bring the dish to a boil. Once boiling, reduce the heat to low and simmer. Once the rice has almost reached your desired consistency (10-15 minutes), grate some white cheddar on top and place the lid back on to melt the cheese for 1-2 minutes on a low heat.
7. Top with some fresh parsley, and you are done, enjoy!