RICE WITH CHORIZO OR SAUSAGES

2 tb olive oil
4 medium sized chorizos , cut into 1/4 inch slices (you can use Italian or Polish sausages instead of the Chorizos)
1 onion well chopped
1 green pepper well chopped
2 garlic cloves finely chopped or crushed if you have a mortar
1 cup drained & chopped canned whole tomatoes
1/2 cup dry sherry or beer
1 bay leaf
1/4 tsp powdered saffron, Bijol or turmeric
2 tsp salt or to taste
1/4 tsp ground pepper or to taste
2 cups long or medium grain rice
3 cups water

In a Paella pan or a Sauté pan big enough with cover, over Low heat, heat the oil, chorizo, onion, bell pepper and garlic, stirring until vegetables are tender (6 to 8 minutes). Add the tomatoes, sherry or beer and bay leaf and cook for 10 more minutes. Raise heat to high, add the powdered Bijol (saffron or turmeric), salt, pepper, rice and water and cook uncovered, until all water is absorbed and small craters appear over the top of the rice, 15 to 20 minutes )(do not move the rice during this 15 to 20 minutes). Reduce the heat to LOW, move the rice from the bottom up, cover & simmer until the rice is dry and fluffy, 10 to 15 minutes. Serve as accompaniment to your main dish.