Pat chicken dry. In a bowl combine 2 tbs olive oil, 2 tsp salt, 1 tsp black pepper, 1 tsp ground cumin, 1 tsp smoked paprika and 1 tbs lime juice. Rub mixture over chicken pieces and let rest 20–30 minutes (or refrigerate up to 4 hours).

Prepare optional proteins

If using shrimp, toss with 1/2 tsp salt, 1/4 tsp pepper and 1/2 tbs olive oil and set aside. If using chorizo, slice into 1/4" pieces. If using portobello, slice caps and toss with salt and 1/2 tbs olive oil.

Cook proteins

Preheat a grill or grill pan to medium-high (or heat a large skillet over medium-high). Grill or sear chicken until internal temperature reaches 165°F (about 6–8 minutes per side for thighs depending on thickness). Remove and let rest 5 minutes before slicing. In the same pan, quickly sear chorizo slices 2–3 minutes until browned (they will release oil). Sear portobello slices 3–4 minutes per side until tender. Cook shrimp 1–2 minutes per side until opaque. Keep each cooked protein warm and reserve any juices/oil from pan for the rice step.

Rice & Base

Sauté aromatics

Heat 2 tbs oil in a wide, heavy-bottomed skillet or Dutch oven over medium heat. Add chopped onion and sauté 3–4 minutes until translucent. Add diced green and red bell peppers and sauté 3 more minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Toast rice & build flavor

Add rinsed rice to the pan and stir to coat with oil and aromatics, toasting for 1–2 minutes. Stir in 2 tbs tomato paste and cook 1 minute. Add the diced tomatoes and stir to combine. If you have reserved oil/pan juices from the cooked chorizo/chicken, add them now for extra flavor (about 1–2 tbs).

Simmer rice

Pour in 4 cups chicken broth, add 1 bay leaf and 1 tsp salt. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer for 15–18 minutes until rice is tender and liquid is absorbed. Do not lift the lid while cooking.

Finish rice

When rice is done, remove from heat and gently stir in frozen peas and chopped cilantro. Taste and adjust seasoning. Remove bay leaf.

Assembly & Cheese

Preheat broiler to high (or set oven to 425°F / 220°C).

Spread the cooked rice in a shallow, ovenproof baking dish or keep it in the Dutch oven. Slice the rested chicken and arrange evenly over the rice. Add any optional proteins (shrimp, chorizo, portobello) on top in an even layer.

Sprinkle the shredded cheese evenly over the chicken and rice. Place dish under the broiler 2–4 minutes until cheese is melted and lightly golden. Watch carefully to avoid burning.

Remove from oven, garnish with chopped parsley or cilantro and serve with lime wedges.