Place the rice in a pan of boiling water and cook for 10-12 minutes, depending on the instructions on the packet. When the rice is soft, drain and set aside.
In a heavy sauté pan, heat a little olive oil. Sweat the shallots and the garlic with a pinch of sea salt and pepper until soft.
Then add the bay leaves, the thin cabbage slices, the chorizo slices and a small amount of water. Stir well, and continue to cook, over a medium heat for about 3 minutes.
Add the boiled rice, and mix well. Taste for seasoning, and add more salt and pepper if necessary.
Just before serving, remove the bay leaves from the pan. Serve hot.
*All information included in this recipe has been provided by Produce World.