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Rice with Chorizo and Chickpeas
Ingredients:
- 1/4 cup olive oil
- 1 cup onions, chopped
- 1/2 cup green pepper, chopped
- 1/2 cup red 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 chickpeas, cooked
Preparation:
In a medium pot, cook the chorizo until golden brown. Add the onion, garlic, peppers and cook over medium heat for 2 to 3 minutes. Add the other ingredients, cover and cook over medium heat for 20 to 25 minutes. *Puerto Ricans use Spanish chorizo. This recipe calls for Spanish chorizo, which is more like a sausage, not Mexican chorizo, which tends to crumble. Also, the flavor is different.