The GOYA® kitchen | Lentil soup with chorizo ​​​​​​| News Telemundo Atlanta – The news of Como


1 tablespoon of GOYA® Extra Virgin Olive Oil

1 pkg (3.5 ounces) GOYA® Chorizo, thinly sliced

1 onion, finely chopped (about 1 cup)

1 carrot, finely chopped (about ½ cup)

½ green bell pepper, finely chopped (about ½ cup)

1 tablespoon GOYA® Minced Garlic

2 packs of GOYA® Chicken Flavor Cube Powder mixed with 2 liters of water

1 bag (1 lb.) GOYA® lenses, rinsed

1 pack Sazón GOYA® with coriander and achiote

1 GOYA® bay leaf

GOYA® Adobo with pepper, to taste

2 cups CANILLA® Extra Long Grain Rice

In a medium saucepan, heat the oil over medium-high heat, add the chorizo ​​and cook until browned on both sides, about 5 minutes. Put the chorizo ​​on a plate and set aside.

Add the onions, carrots and peppers to the pot. Cook the vegetables, stirring occasionally, until tender, about 7 minutes. Add the garlic and cook until fragrant, about 30 seconds longer.
Add the chicken stock mixture, lentils, sazón and bay leaf, bring to the boil. Reduce the heat to medium-low and cover the pot. Cook over low heat until lentils are tender, stirring occasionally, about 40 minutes. Add the reserved chorizo ​​and season with the adobo. Serve with rice.