In large, thick pot, heat oil over medium heat.

When hot, add the onion and bell pepper.

Saute for 2 minutes, then add gandules, chopped cilantro, garlic, capers, olives and chorizo.

Saute for 2 to 3 minutes more, or until onions are translucent and peppers are soft.

Add the water, bouillon cubes, cumin, salt, and paprika to the pot. Turn heat up a bit, and bring to a boil.

Make sure the bouillon cubes are dissolved.

Add rice; let boil uncovered for approximately 3 minutes.

Lay the sprigs of cilantro across the top of the rice.

Do not clump them together, spread randomly across the rice.

Cover the pot, reduce heat to low, and simmer until rice is tender, approximately 25 minutes.

When rice is dry and tender, remove cilantro sprigs, fluff with spoon, and serve.