In a nonstick saute pan, bring the oil to a sizzle over medium-high heat.
Add the potatoes and cook for 3 minutes.
Add the thyme and the red and green peppers. Stir well and cook for 3 minutes.
Add the chorizo, salt, pepper, and chives. Stir well and cook 1 minute.
Pour in the beef broth and bring to a boil, Reduce heat and simmer for 8-9 minutes until most of the liquid has been absorbed.
Stir well, cook for 2 more minutes and serve.
3 tablespoons extra light olive oil
2 large russet potatoes, peeled and cut into 1/4” dice.
1 teaspoon chopped fresh thyme
1/3 cup seeded, finely diced red peppers
1/3 cup seeded, finely diced green peppers
1/2 pound crumbled and browned chorizo sausage.
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped chives
1/2 cup beef broth