18 Rice with Chorizo and Chickpeas

Nancy Chung


A new twist to Mexican rice


☆☆☆☆☆ 0 votes

30 Min
30 Min
Rice Cooker


  • 1 c
    cooked chickpeas
  • 2 c
  • 12 oz
    mexican chorizo
  • 1
    whole jalepeno chopped
  • 2 Tbsp
    minced fresh cilantro
  • 2 Tbsp
    olive oil
  • 1 Tbsp
  • 1 medium
    onion, diced
  • 11/2 c
  • 2 Tbsp
  • 1/2
    tomato chopped
  • 2 clove
    garlic grated
  • 1 tsp
  • 1/2 tsp
  • 1/2
  • 1/2 tsp
  • 1 tsp
  • ·
    - 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!

Printable Recipe Card

About 18 Rice with Chorizo and Chickpeas

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Mexican
Other Tag: Quick & Easy

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