Bring a pot of water to a boil with the bouillon cube for the orzo. Cook it for 10-12 minutes, or until tender, then drain and set aside.

Finely chop the onion and garlic. Pick the leaves off and finely chop the parsley. Cut the lemon into wedges. Drain the grilled bell peppers, rinse with water, then drain again and cut into small 5mm dice. Cut the Label Rouge chicken into small dice.

Heat a drizzle of olive oil in a pan over medium high heat. Brown the onion and chorizo dice for 2-3 minutes.

Add the chicken, garlic, and half of the parsley, along with the Mexican spices and tomato paste. Continue cooking for 4-5 minutes, stirring, or until the chicken is cooked through.

Add the orzo, grilled bell peppers, and half a teaspoon of sugar per person to the pan with a drizzle of water. Reheat the orzo for 2-3 minutes while stirring constantly.

Adjust seasoning with salt and pepper to taste. Serve the orzo on plates and drizzle with a few drops of lemon juice. Sprinkle with the remaining parsley and add remaining lemon wedges on the side.