Spanish rice

1
Slice the onions, then brown them in a little oil. once the onions are brown, add the sliced chorizo (as desired) and the can of drained peas.
2
Pour the glass of rice over the mixture.
3
When the rice begins to become translucent, crumble the pot-au-feu bouillon cube in the pan and pour in a dose of saffron. Mix well. normally, it is not necessary to add salt, the chorizo and the bouillon cube are already seasoned.
4
Cover the rice preparation with 2.5 glasses of water and simmer until the liquid is absorbed.
5
Stir the rice regularly so that it does not stick and stick. your dish is ready! You can enjoy it with meat, but on its own it is a fairly complete dish and