Heat the olive oil in a pan. Add the chopped onion, parsley, sage, rosemary and thyme. Cook over medium-low heat until fragrant and the onion bits are translucent.
Turn up the heat to medium. Add the bacon and chorizo. Cook, stirring, for about a minute.
Turn off the heat. Stir in the cooked rice.
Transfer the rice mixture to a shallow ovenproof bowl.
Preheat the oven to 450F. Make the sauce.
Heat the butter in a sauce pan. Add the flour, all at once, stirring to make a smooth paste. Cook, stirring occasionally, for about five minutes. Pour in the milk in a thin stream, stirring as you pour. Add the cheese and cook gently until melted. Add salt to taste.
Pour the cheese sauce over the rice.
Tilt the bowl around to allow the cheese sauce to spread to the edges.
Bake for about 15 minutes in a preheated 425F oven or until the top is nicely dotted with brown spots.