Add a good amount of water to a medium saucepan.

Rinse the rice once, then soak. Drain when ready to add to the pot.

Add everything to the pot apart from the rice and chorizo. Bring to a rolling boil.

Add the rice and chorizo and cook until rice is done. You should see red foam coming to the top of the water. Remove as much as you can with a spoon as that is fat from the chorizo.

NOTE: 1) I like my rice really soft, so I'll cook it for about 20-25 minutes and add more water as needed to suit the consistency of the soup that I prefer. By cooking it longer, all the starch will be released from the rice, turning the liquid into quite a thick consistency. 2) Also, the chorizo can be any you choose to use. 3) You can add as much or as little water to the soup. 4)The measurements are approximate to what I used.