Put the water on for the rice or get some of your supply of cooked rice that you keep in the freezer. I used some instant rice this time and as soon as the water started to boil I put the rice in and turned the heat off.
Put the skillet on at medium high and add a little olive oil. Clip an end off the chorizo links and squeeze the chorizo into the pan. Break it up and let it start cooking.
Chop up the onion, poblano peppers and the jalapeños.
Add them to the pan. Add the salt, pepper and cumin. Stir it all together a few times as it cooks.
When the onion has started to get translucent add the chicken broth and the salsa. Stir it up and add the rice.
Mix it all together a few times as everything warms up.
Then when it is all steaming hot, serve and enjoy your Spanish rice.