In 12-inch skillet, stir in chopped chorizo. Cook for 5-10 minutes or until no longer pink over medium to medium-high heat. Stir in 4 green onions and 1 garlic clove, cook for 1-2 minutes or until translucent. Stir in beans, chicken broth,1 1/2 cups of fire roasted tomatoes, rice, 1/2 teaspoon ground cumin, and 1/4 cup cilantro. Reduce heat to low and let simmer for 20 minutes or until seasoned. Stir in salt, if desired.