You are correct that there are different kinds of chorizo. The cured chorizo cuts like a salami. Goya makes a very inexpensive one that I often use as a substitute for andouille sausage (very pricey) in jambalaya; it would be perfect in this. The non-cured is very crumbly and would not have as strong a flavor. It's comparable to the difference between sausage links and patties. I am glad to hear green beans worked as I don't care for peas and want to try this!
We really enjoyed this and would make it again, adding more tomatoes.
we did not like this at all. the flavors did not blend and it was bland.
We had our leftover version of this recipe and would make it again. We used fresh French green beans instead of frozen peas and chicken instead of turkey. The chorizo we found in the local supermarket was apparently not the cured variety. It cooked down to a very crumbly consistency and when drained and mixed in, it made the whole dish the same color as the chorizo. It tasted good, with the chorizo there was no need to add salt or pepper. We added a little turkey stock because we'd increased the rice. The wine was very subtle in contrast to the bold taste of the chorizo.