HEAT oil in a big pot over medium heat, add chorizo and cook for 2 minutes. Add the onion and garlic, continue cooking for 5 minutes and don't stop stiring.
ADD rice and stir for a minute. Mix tomatoes, tomato puree, corn, peas, chicken soup, chilli flakes, sugar and laurel.
LET it boil stiring constantly; lower heat, cover up end let it boil for 20 to 30 more minutes, until rice gets soft and absorbs all the liquid.
SEASON it with salt and pepper to taste. Remove from heat and let it rest for 5 minutes.
SERVE rice garnished with coriander leaves, lemon slices, peas and corn kernels.