Chick Peas with Sausage and Rice

By carvalhohm2

Ingredients

• 2 tbsp.Extra Virgin Olive Oil
• 1 chorizo from 1 pkg. (3.5 oz.) GOYA® Chorizo, sliced
• 1/2 onion, finely chopped (about 3/4 cup)
• 1/2 green bell pepper, finely chopped (about 1/2 cup)
• 2 tbsp. Minced Garlic
• 1 packet Sazón GOYA® with Cilantro and Annatto
• 1 packet Chicken Bouillon, mixed with 2 cups water
• 1 cup CANILLA® Extra Long Grain Rice
• 1 can (15.5 oz.) Chickpeas, drained and rinsed

Details

Servings 4
Adapted from goya.com

Preparation

Step 1

Heat oil in medium saucepan over medium-high heat. Add chorizo; cook, flipping 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.