¼ cup olive oil
1 cup onions, chopped
½ cup green pepper, chopped
2 tbsp. garlic, crushed
2 Spanish chorizos, sliced
1 packet Sazón Goya with culantro and annatto
2 cups chicken broth
2 cups long grain rice
2 cups chick peas, cooked
½ cup red pepper, chopped

In a medium caldero add the chorizo and cook until golden brown. Add the onion, garlic, peppers and cook over medium heat for 2-3 minutes.

Add the other ingredients, season, cover and cook over medium heat for 20-25 minutes.

* Puerto Ricans use Spanish chorizo our recipes. This recipe calls for Spanish Chorizo (more like a sausage) not Mexican chorizo, which tends to crumble. For this recipe you need Spanish Chorizo. The flavor is different.