Arroz con Chorizo Vegetariano

Arroz con Chorizo Vegetariano 
4 tablespoons olive oil, 
1 tablespoons dried oregano  1teaspoons sweet paprika 
1vegetarian chorizo sausage thinly slice (I make homemade vege-sausage) 
Procedure:

1 yellow onion, chopped 
2 garlic cloves, minced 
1 chopped red bell pepper 
1 bay leaf 
2 cups  Jasmine rice 
1 15 oz. can diced tomatoes 
5 cups low-sodium vegetables broth 1 cup pimento 
1 cup chopped green olives

Heat olive oil in a pan and fry the chorizo over medium heat until it is crispy. Remove the chorizo with a slotted spoon and drain on paper towels. Saute the onion, garlic, bell pepper and throw in the bay leaf cooking until the vegetables are very soft and almost dissolved. Stir in the jasmine rice. Add the tomatoes and broth, season with salt and pepper. Put back the chorizo in the vegetable mixture, boil, and simmer for 5 minutes. Transfer the mixture in a baking dish adding pimento, sweet paprika and cook for 20 minutes until the rice is tender and has absorbed the liquid. Sprinkle the olives on top of the rice before serving. [nellie]