When hot, add the chopped chorizo and fry for 2 minutes. Remove from the pan and put too one side. I drain the juice from the chorizo into a small cup for later.
Add the shrimp to the pan and cook until pink. Turn over and make sure the other side is cooked as well. About one minute per side. Remove the shrimp from the pan and also put to one side.
Reduce the heat to medium.
Add the onion, bell peppers, tomatoes and chillies and sauté for around five minutes, until they have both softened.
When soft, add the adobo, cumin, garlic and rice and sauté for a further two minutes.
Add the chicken broth to the pan and stir thoroughly.
Cover with the lid and cook on a medium heat for 30 minutes.
When the chicken stock has been absorbed, remove from the heat and add the chorizo and shrimp. Leave (still with lid on) to one side for 5 - 10 minutes before gently mixing with a fork.
Add the shrimp and the chorizo and garnish with a cilantro/coriander for a finishing touch.