Preheat the oven to 220 C / Gas 7. Place a large lidded casserole dish in the oven to warm.
Heat 1 tablespoon of the oil in a large saucepan over a medium-heat high. Dice the chorizo into roughly 1.5cm cubes and fry with the oil. When the lovely chorizo juices start to cover the bottom of the pan, add the onion, followed by the chilli, and fry for 5 minutes, still at a medium-high heat. When the onions start to brown slightly, throw in the peppers and garlic, and fry for a further 5 minutes, keeping everything moving.
Bash up the cumin and coriander (or use ground spices) in a pestle and mortar, combine with the paprika, thyme, salt and pepper, and add to the pan. Keep everything moving. Add the tomato puree and chipotle, and turn up the heat, combining everything nicely. Add the rice, and fry until slightly translucent, then add the stock. Add the tomato, and bring to the boil.
Remove the casserole dish from the oven and pour in the last of the oil. Transfer the rice mixture to the preheated casserole dish and give a good stir. Cover.
Bake in the preheated oven for 20 minutes for nice, al dente rice. If you like a bit more of a bite to the rice, cook for only 15 minutes. Remove from the oven then serve, and enjoy!
Instead of cubed tomato, try halved cherry tomatoes, about five or six.
If you do not have a mortar and pestle, you can use ground spices.
For a more colourful result, use different coloured peppers.