Chick Peas with Sausage and Rice

Chick Peas with Sausage and Rice

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La Cocina Goya

Dig into this heartwarming dish of Chickpeas with Sausage and Rice. This rice and beans recipe is the perfect one pot meal; tender chickpeas are simmered with paprika-spiked chorizo and fluffy long grain rice to delicious results. Pair with a side salad for a fabulous mid-week meal.

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chorizo from 1 pkg. (3.5 oz.) GOYA® Chorizo, sliced


onion, finely chopped (about ¾ cup)



green bell pepper, finely chopped (about ½ cup)

1 packet

GOYA® Chicken Bouillon, mixed with 2 cups water

1 can (15.5 oz.)

GOYA® Chickpeas, drained and rinsed

Chick Peas

Winner of the ChefsBest® Excellence Award for overall quality.*

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*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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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.

Step 2

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.

Step 3

Fluff rice with fork; serve.

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Main Dishes Under 60

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