Chick Pea and Chorizo Soup

{Goya} 

Chick Pea and Chorizo Soup with White Rice

Ingredients

2 tbsp. GOYA® Extra Virgin Olive Oil
4 cloves fresh garlic, minced
1 package (7 oz.) or 4 GOYA® Chorizos, cut into ¼-inch slices
1 can (8 oz.) GOYA® Low Sodium Tomato Sauce
1 small Onion minced
1 packet GOYA® Sazon without Annatto
2 cans (15.5 oz. each) GOYA® Low Sodium Chick Peas, drained and rinsed
2 ½ cups water
1 packet GOYA® Powdered Chicken Bouillon
1 tsp. GOYA® Adobo Light with Pepper or to taste
2 cups of Canilla Rice Extra Long Grain

Directions

1.	In a 4-quart saucepan, heat oil over medium heat. Add garlic, onions, Chorizo, Tomato Sauce and Sazón and cook for 5 minutes, stirring often.
2.	Add Chick Peas, water and Bouillon and bring to boil. Lower heat and simmer, uncovered, for 25 minutes or until it reaches desired consistency. Season with Adobo.
3.	To cook the Rice, follow the direction on bag.