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Chickpeas with Sausage and Rice

Serves 4
Ready in 45 mins
Prep time 10 mins
Cooking time 35 mins
450 calories per serving


> 2 tbsp extra virgin olive oil
> 3.5 oz chorizo, sliced
> 1/2 onion, finely chopped (about ¾ cup)
> 1/2 green bell pepper, finely chopped
> 2 tbsp minced garlic
> 1 packet Sazon Goya with coriander and annatto 
> 1 packet (4 grams) chicken bouillon, mixed with 2 cups water
> 1 cup CANILLA Extra Long Grain Rice
> 1 can Goya Chickpeas, drained and rinsed


Heat oil in medium saucepan over medium-high heat. Add chorizo; cook, stirring occasionally until golden brown on both sides, about 3 minutes. Add onion, bell pepper, garlic and Sazón; cook, stirring occasionally, until vegetables are beginning to soften, about 5 minutes.
Add chicken bouillon mixture; bring to boil. Stir in rice and chickpeas. Return water to boil, boil 1 minute. Reduce heat to low. Simmer, covered, until rice is tender and water is absorbed, about 25 minutes.
Fluff rice with fork; serve.

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