Ingredients
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2 tbsp extra virgin olive oil
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3.5 oz chorizo, sliced
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1/2 onion, finely chopped (about ¾ cup)
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1/2 green bell pepper, finely chopped
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2 tbsp minced garlic
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1 packet Sazon Goya with coriander and annatto
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1 packet (4 grams) chicken bouillon, mixed with 2 cups water
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1 cup CANILLA Extra Long Grain Rice
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1 can Goya Chickpeas, drained and rinsed
Steps
1
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.
2
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.
3
Fluff rice with fork; serve.
