Simple Paella with Shrimp and Chicken Sausage

Dice the onion and bell pepper, and cut chicken sausage into slices. In a large pot or Dutch oven over medium heat, add olive oil, diced onion, diced bell pepper, minced garlic cloves, and a pinch of salt and pepper. Add the sausage and cook until lightly browned. Add the rinsed rice and water along with the sazon packet, adobo, chicken bouillon, salt, pepper, and cumin. Let it boil until most of the water has evaporated, then reduce heat to a simmer and cover for 15-20 minutes. Add the peas and shrimp, mix and cover again, and cook for an additional 5 minutes. Serve with fresh cilantro.