This is from Sunset magazine, years ago when I lived in CA.

SKILLET SPANISH RICE WITH CHORIZO

About 3/4 lb chorizo sausage (Mexican sausage)
1 lg onion chopped
1 lg green pepper, seeded and cut into 1-inch squares
1 cup long grain rice
1 1/2 cups tomato juice
2 cups water
1 tsp. sugar
1 can (2oz) sliced ripe olives (drained) (set a few slices aside for garnish
2 cups about 1/2 lb shredded sharp cheddar cheesa

Remove casings from sausage and crumble into an 11 to 12 inch frying pan with an ovenproof handle. cook, stirring, over medium high heat for about 5 minutes or until browned; drain off fat. Add onion and green pepper and cook aboout 5 minutes longer, or until onion is limp.
stir in rice, tomato juice, water, and sugar and bring to a boil. Stirring often, boil for 5 minutes. Meanwhile, drain olives and set aside a few slices for garnish; stir remaining olives into rice mixture. Cover, reduce heat, and let cook for about 20 minutes, stirring once or twice, or until rice is tender.
Remove from heat, sprinkle cheese evenly over top, and place under a broiler just until cheese melts and begins to brown, about 3 minutes. Garnish with olives slices. Makes 4 to 6 servings.