Yellow Rice with Chorizo
Prep time: 5 min.
Total time: 40 min.
1 tbsp. GOYA® Extra Virgin Olive Oil
1 pkg. (3.5 oz.) GOYA® Chorizo, thinly sliced
½ medium yellow onion, finely chopped (about ¾ cup)
2 tsp. GOYA® Minced Garlic, or 4 cloves garlic, finely chopped
1 box. (8 oz.) GOYA® Yellow Rice
¼ cup frozen GOYA® Peas, thawed
|1.||Heat oil in medium saucepot over medium-high heat. Add chorizo slices. Cook, stirring occasionally, until browned on both sides, about 2 minutes; transfer to plate. Stir in onions and garlic; cook until onions soften, about 2 minutes more.|
|2.||Pour 2 cups water into pot; bring to boil. Stir in contents of box of yellow rice; return water to boil. Add chorizo; cover pot. Reduce heat to low. Simmer, covered, until water is absorbed and rice is tender, about 25 minutes, adding peas after 20 minutes. Serve warm.|