Spanish Rice With Andouille Sausage And Chorizo - cooking recipe

Ingredients

2 (1/4 ounce) packets Sazon Goya seasoning (you can get this in the international or mexican isle)
1 (4 ounce) package sofrito sauce (you can make your own too)
2 cups chicken stock
1 cup water
2 cups rice
1 small onion
2 garlic cloves
1 link chorizo sausage (I get a pkg of 6 links)
1 (16 ounce) package andouille sausages
2 tablespoons olive oil
nonstick cooking spray

Preparation

Dice the onion and garlic.
In a large skillet, add the oil and heat over medium heat.
Add the garlic, then a min or so later, add the onion.
Cook until becomes transparent.
Add the chorizo and stir.
Cook until the chorizo is cooked and crumbled.
Add the sazon and the sofrito.
Stir and let simmer for 2 minutes
Add the chicken stock and water.
Spray the crockpot with cooking spray and add the rice.
Pour in the stock and stir well.
Add the sausage of your choice sliced.
Stir well, and cover.
On low, cook for 1 hr 30 mins to 2 hours.
Stir again and serve.