Real Recipes From Real Home Cooks ®

18 rice with chorizo and chickpeas

Recipe by
Nancy Chung
Alhambra, CA

A new twist to Mexican rice

yield 3 serving(s)
prep time 30 Min
cook time 30 Min
method Rice Cooker

Ingredients For 18 rice with chorizo and chickpeas

  • 1 c
    cooked chickpeas
  • 2 c
    rice
  • 12 oz
    mexican chorizo
  • 1
    whole jalepeno chopped
  • 2 Tbsp
    minced fresh cilantro
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    ketchup
  • 1 md
    onion, diced
  • 11/2 c
    water
  • 2 Tbsp
    capers
  • 1/2
    tomato chopped
  • 2 clove
    garlic grated
  • 1 tsp
    cinnamon
  • 1/2 tsp
    cumin
  • 1/2
    pepper
  • 1/2 tsp
    salt
  • 1 tsp
    oregano
  • - pinch saffron
  • 3
    bay leaves
  • 2 tsp
    onion powder

How To Make 18 rice with chorizo and chickpeas

  • 1
    Boil chickpeas. Remove and drain water reserve.
  • 2
    Heat the oil in a pan, add chopped onion, jalapeno, minced garlic, chicken and chorizo. Once chicken is cooked then add cooked uncooked rice and stir fry.
  • 3
    Then add the rest of the ingredients: ketchup,tomato sauce, cumin, salt, pepper, bay leaf, garlic powder, red pepper, onion powder, coriander and cinnamon. Stir fry for about 4-5 minutes.
  • 4
    Open the rice cooker, add the mixture and add 3 cups of water, and cook about 30 minutes.
  • 5
    After the rice is cooked, mix gently and enjoy!

Categories & Tags for 18 Rice with Chorizo and Chickpeas:

ADVERTISEMENT
ADVERTISEMENT