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Chorizo, Chickpea, and Crispy Rice Skillet
Ingredients
  • 1 ⅓ c. water
  • 1 c. jasmine rice
  • Kosher salt
  • 3 tbsp. extra-virgin olive oil, divided
  • 4 oz. dried Spanish-style chorizo, chopped into small pieces
  • 1 small sweet onion, finely chopped (about 1 c.)
  • 1 medium red bell pepper, stemmed, seeded, and chopped
  • 3 cloves garlic, thinly sliced
  • 1 (15-oz.) can chickpeas
  • ¾ c. dry white wine
  • 1 (15-oz.) can diced tomatoes
  • 1 ½ tsp. sweet paprika
  • 1 tsp. dried oregano
  • ¼ c. chopped fresh cilantro leaves, plus more for serving
  • 1 ½ c. Mexican-style shredded cheese (about 6 oz.)
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