Spicy Chorizo Skillet Dinner

1 teaspoon olive oil
10 to 12 ounces dry chorizo smoked sausage links, sliced on the diagonal, 1/8-inch thick
1 cup chopped onion
1 cup uncooked long-grain white rice
2 cups lower-sodium vegetable broth
1 (14.5-ounce) can petite diced tomatoes, with juices
1/3 cup sliced stuffed Manzanilla olives
1-1/2 teaspoons dried marjoram
1/2 teaspoon dried thyme
2 cups green peas, fresh or frozen and thawed

1. In a 12-inch heavy nonstick skillet, heat oil over medium heat.  Add chorizo and cook just until heated through, stirring frequently.  Remove sausage and drain all but 1 teaspoon fat.
   
2. Add onion to hot pan drippings and sauté until onion is soft, stirring to scrape up any browned bits.  Add rice and stir well, coating rice with onions.
3. Stir in broth, tomatoes, olives and herbs.  Return sausage to the skillet and combine all. 
4. Cover pan with tight fitting lid and immediately reduce heat to low.  Gently simmer, stirring occasionally, until most of the liquid is absorbed and rice is tender, about 15 minutes. 
   
5. Stir in peas and cook 2-3 more minutes until peas are hot, rice is tender and no liquid remains.