Wash hands with soap and water. Peel and chop the onion. Wash, dry and chop the tomatoes. Open and drain the cans of peas and beans.

Heat a little oil in a large skillet over medium-high heat. Add the chicken and season with salt and pepper. Cook until browned, flipping once.

Remove chicken to a bowl and cover to keep warm (it may not be cooked through). Add the onions to the pan, along with a little more oil if the pan seems dry. Cook until onions are softened and begin to brown. Add the chorizo and cook, breaking up with spatula, until cooked through.

Stir in the rice and turmeric and allow to toast for a couple of minutes. Add tomatoes, chicken (along with accumulated juices from the bowl), beans, broth, and ½ cup water.

Stir and bring to a boil over high heat. Cover and reduce to low. Cook, covered, for 25 minutes or until rice is cooked through. If the rice seems to dry you can stir in another ¼ cup of water.

When the rice is done, stir in the peas, season with salt and pepper, and heat through. This recipe makes 6 servings. Refrigerate leftovers within 2 hours.