To start, I heat my large frying pan over medium heat and add a little oil. Once hot, I throw in the diced onion and chorizo. The sizzling sounds are music to my ears! I fry them for a few minutes until the onion becomes soft and the chorizo is slightly crispy. Next, I add the crushed garlic and fry for an additional 30 seconds, making sure not to let it burn.

Once the garlic is fragrant, I add the diced chicken to the pan. I sprinkle in the garlic granules and smoked paprika, cooking until the chicken has a nice golden color all over. This step adds a wonderful flavor to the dish. After that, I stir in the tomato puree, ensuring everything is well mixed.

Now, it’s time to add the uncooked rice! I give it a good stir for about a minute, letting it soak up all those tasty juices. Then, I pour in the chicken stock, bringing everything to a boil. Once it starts bubbling, I reduce the heat to low, cover the pan, and let it cook for 15 to 20 minutes. I make sure to stir it occasionally so the rice doesn’t stick to the bottom.

Once the rice is fluffy and cooked through, I add some freshly chopped parsley for a pop of color and flavor. Finally, I sprinkle the reduced-fat cheese over the top, letting it melt slightly before serving.