1 lb. chorizo
3 cups brown rice (instant or regular)
Chicken broth (2 1/2 cups if using instant rice, 6 cups if using regular rice)
1 can garbanzo beans, rinsed & drained
1 can diced tomatoes
1 whole bunch cilantro
Fry chorizo and onions in stock pot. (I use dried onion--about 3 Tb). Add garbanzo beans & diced tomatoes and stir. *If using instant rice, add 2 1/2 cups chicken stock, stir and boil. Then add instant rice, stir & cover until rice is tender. If using regular rice, add rice, 6 cups chicken stock and cook covered, stiring now and then, until rice is tender. This will take over an hour. Snip cilantro 1/2 inch from end, stems & all. Stir & enjoy! Excellent alone or on a tortilla with cheese.
*This freezes well. You may leave cilantro out & add after reheating if desired.
**In case you don't already know, chorizo is a mexican sausage. You can get it in different degrees of hotness and by many different labels. I prefer Johnsonville brand chorizo--original or mild. This dish can be spicy or not, depending on preference.