Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the chorizo pieces and cook for 3 to 4 minutes turning occasionally until the fat has rendered and the oil has turned a deep smoky red. Remove the chorizo with a slotted spoon and set aside. Leave all the rendered oil in the pot.

Add the diced onion to the chorizo oil and cook for 3 to 4 minutes until softened and translucent. Add the tomato paste and stir to coat the onion. Cook for 2 minutes stirring constantly until the paste darkens to a deep brick red and smells sweet and rich.

Add the diced red and green peppers and minced garlic. Cook for 2 to 3 minutes until the peppers begin to soften.

Add the parboiled basmati rice directly to the pot and stir to coat it in the chorizo oil and vegetable base. Let it toast for 1 minute stirring regularly.

Add the smoked paprika, garlic powder, dried oregano, and red pepper flakes. Stir well to distribute the spices evenly through the rice and vegetables. Add the chopped cabbage strips and stir to combine everything together.

Dissolve the chicken bouillon in the chicken bone broth and pour into the pot. Add the fresh lemon juice and stir everything together making sure nothing is stuck to the bottom. Return the cooked chorizo to the pot and stir to distribute. Taste the broth and adjust salt if needed. It should taste well seasoned and slightly tangy from the lemon.

Remove the lid and fluff gently with a fork. Taste and adjust lemon and seasoning as needed. Serve hot directly from the pot into bowls.