1 large can garbanzo beans
3 cups cooked white rice
1/2 cup homemade sofrito
1 cup diced spanish chorizo
1 cup diced smoked ham
1 cup diced chicharrones
salt, pepper, adobo, oregano and packet of sazon
2 cups broth
1 garlic clove, minced
9 olives, halved
1 small can tomato sauce

In a pot, add a little olive oil and sautee meats for a minute then remove. Add garlic and sofrito and mix. Add olives, tomato sauce and spices and mix around. Add garbanzos and mix around. Add broth and cook for 30 minutes. Add cooked rice a little at a time and stir in. Let cook another 5 to 10 minutes. Serve with tostones.

Submitted by: Andy Natal