Arroz con Pollo y Chorizo

Rice with chicken and chorizo - paired with artichokes and black beans.  For me a go-to single-skillet meal, rich and fulfilling after any hard day's work.
1 large boneless chicken breast or 2-3 boneless chicken thighs, cubed
6-inches chorizo sausage, sliced
1 cup rice (I used short grain brown)
1/2 onion, diced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1 jalapeño pepper, diced
1 tsp cumin seeds (or 1/2 tsp cumin powder)
1 tsp fresh rosemary, minced
2 cups water or broth
1 cab black beans, rinsed and drained
6 oz (1/2 bag) frozen artichoke hearts

Heat a bit of olive oil in a large non-stick skillet and brown the chicken and chorizo for about 5-8 minutes.  Set aside.  Toss in the onions and peppers along with the cumin seeds and rosemary in the same skillet, and cook about 5 minutes, until beginning to soften and color a bit.  Set aside with the meat.

Ad about a tablespoon of canola oil to the pan and pour in the rice.  Cook gently, stirring often until the rice changes to a whiter color, about 3-5 minutes.  Add the water to the pan and then nestle in all the veggies and meat.  Bring to a boil, stir, and reduce heat to a gentle low simmer.  Cover and cook for about 15 minutes. 

Finally, top the rice with beans and artichokes and continue cooking another 5-10 minutes.  Remove from heat and let sit 5 minutes.

Serves 4.

Cook's note: This is a classic, and most flexible dish.  You will often see it prepared with chicken on the bone - thighs and drumsticks, for example.  Meat on the bone can add more flavor, but may take just a bit longer to cook.