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.
Pour the glass of rice over the mixture.
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.
Cover the rice preparation with 2.5 glasses of water and simmer until the liquid is absorbed.
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