Chop the onion. In a skillet large enough to hold all the ingredients, sauté it in olive oil until translucent. Add the sliced chorizo and minced garlic, and cook for a few moments. Add the crushed tomatoes. Season with salt and pepper, then let simmer for about ten minutes.

Finally, add the rice and vegetable broth. Mix well. Bring to a boil, then reduce the heat, cover, and let simmer for 20-25 minutes until the rice has absorbed all the liquid.