Add the chorizo to a large skillet and heat over medium, stirring and crumbling until cooked through, about 5 minutes.
If there is a lot of grease, drain most of it off, and then add the onion and pepper. Cook, stirring often, until the vegetables have softened, about an additional 5 minutes.
Add the spices, rice, beans and tomatoes and stir to combine. Add the water and bring to a simmer over medium heat. Cover and allow to cook, stirring occasionally, until the rice is tender and the water is evaporated, about 45 minutes.
Remove from the heat and allow to sit covered for 5 minutes.
Serve warm, topped as desired.
Notes
LeftoversStore leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Rewarm in the microwave with an extra splash of water if needed.*Nutritional info calculated without toppings.