1. Cook rice as package label directs.
2. Warm oil in a large, heavy skillet over medium-high heat. Add chorizo, onion, bell peppers and garlic and cook, stirring often, until chorizo is lightly browned and vegetables are tender, about 5 minutes. Add cumin, paprika, turmeric and oregano; sauté for 2 minutes. Stir in beans, tomatoes and broth; cook for 5 minutes, stirring.
3. Stir in rice and cook, tossing well, for 2 minutes. Season with salt and pepper. Serve hot.