1 pound chorizo sausage 1 large green bell pepper, coarsely chopped 1 large onion, coarsely chopped 1 cup rice 1 1/2 cup tomato juice 2 cups water 1 teaspoon sugar 1 cup ripe olives -- drained and chopped 2 cups cheddar cheese, grated
Remove casing and crumble chorizos into large skillet. Cook while stirring over medium heat for about 5 minutes or until browned. Drain off excess fat. Add green pepper and onion. Cook until onion is translucent, about 5 minutes. Add rice, juice, water, sugar and olives. Cover; reduce heat and cook about 20 minutes. Stir about twice until rice is tender.
If your frying pan has ovenproof handle, leave in pan. If not, put mixture in large baking dish, sprinkle cheese on top. Place under broiler until cheese is melted.