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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.
Ingredients
2 tbsp.
GOYA® Extra Virgin Olive Oil
1
chorizo from 1 pkg. (3.5 oz.) GOYA® Chorizo, sliced
½
onion, finely chopped (about ¾ cup)
½
green bell pepper, finely chopped (about ½ cup)
2 tbsp.
GOYA® Minced Garlic
1 packet
GOYA® Chicken Bouillon, mixed with 2 cups water
1 can (15.5 oz.)
Directions
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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