Rice with Chorizo and Chick Peas
BY Olga Reyes
Ingredients
¼ cup olive oil
1 cup onions, chopped
½ cup green pepper, chopped
2 tablespoons garlic, crushed
2 Spanish* chorizos, sliced
1 packet Sazón Goya® with cilantro and annatto
2 cups chicken broth
2 cups long grain rice
2 cups chick peas, cooked
½ cup red pepper, chopped
1 cup onions, chopped
½ cup green pepper, chopped
2 tablespoons garlic, crushed
2 Spanish* chorizos, sliced
1 packet Sazón Goya® with cilantro and annatto
2 cups chicken broth
2 cups long grain rice
2 cups chick peas, cooked
½ cup red pepper, chopped
In a medium pot add the chorizo and cook until golden brown. Add the onion, garlic, peppers and cook over medium heat for 2-3 minutes. Add the other ingredients, season, cover and cook over medium heat for 20-25 minutes.
* Puerto Ricans use Spanish chorizo in our recipes. This recipe calls for Spanish chorizo (more like a sausage), not Mexican chorizo, which tends to crumble. For this recipe, you need Spanish chorizo. The flavor is different.
* Puerto Ricans use Spanish chorizo in our recipes. This recipe calls for Spanish chorizo (more like a sausage), not Mexican chorizo, which tends to crumble. For this recipe, you need Spanish chorizo. The flavor is different.