• 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

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.