can tomato juice
cut into ¼ cubes
Salt and pepper to taste
Cook onion in olive oil in large sauté pan over medium heat until translucent.
Add chorizo, tomato juice, potatoes, salt, and pepper.
Simmer over medium-low heat until potatoes are tender, adding a little water if the liquid evaporates too quickly.
Stir in the peas and heat through. Adjust seasoning and serve over steamed rice.