Paella Fried Rice

This is a recipe I found in my Gourmet Cookbook, they even said it was "wacky" so I thought I'd try it. Being the big gambler that I am, I made it for the first time for a church potluck. I forgot that I'd bought a red bell pepper and overlooked adding the baby peas -- and I doubled the rice, oil and chorizo, but kept everything else the same -- and it was STILL good. One lady even asked me to send her the recipe! Next time I'll stick to the actual instructions...

“Paella” Fried Rice
From the Gourmet Cookbook, edited by Ruth Reichl

¼ c. extra-virgin olive oil
1 T. cumin
½ t. red pepper flakes
1 large onion chopped
1 large red bell pepper cored, seeded, chopped
2 links mild Spanish chorizo, cut into chunks
4 c. cold cooked long grain rice (1 ½ c. uncooked rice)
11/2 t. salt
1 (10 oz.) package of frozen baby peas
1/3 c. pumpkins seeds, toasted
1 c. finely chopped cilantro

Heat oil in a 12” nonstick skillet over moderate heat until hot but not smoking. Add cumn and red pepper flakes and cook, stirring for 1 minute. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add chorizo, increase heat to moderately hgh, and cook, stirring, until sausage begins to brown, about 3 minutes (or longer, make sure sausage is completely cooked).

Add rice, crubling it to break up lumps, and salt. Cook stirring until some grains of rice begin to turn golden, about 3 minutes. Add peas and cook, stirring just until heated through. Remove from heat and stir in pumpkin seeds and cilantro.