Start by dicing the onion and red bell pepper, and mincing the garlic.

In a large skillet, heat over medium-high heat and add the chorizo. Cook until browned and crispy, breaking it apart with a spatula, about 8 minutes.

Add the diced onion and red bell pepper to the skillet. Sauté until soft, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Sprinkle in the smoked paprika and mix well.

Pour in the diced tomatoes, including their juices.

Add the cooked rice or quinoa to the skillet, stirring to combine thoroughly.

Season with salt and pepper to taste, then garnish with fresh cilantro if desired.