Arroz Con Garbanzo (Spanish Rice And Beans) Recipe Recipe

Name: Arroz Con Garbanzo (Spanish Rice And Beans) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. extra virgin olive oil; 19 ounce canned chickpeas, (2 c.) liquid removed and rinsed; 1/2 tsp cayenne pepper; 1 med yellow onion. diced, (2 c.); 10 med garlic cloves, crushed; 1 c. uncooked long grain white rice; 1 1/2 tsp saffron strands; 2 c. vegetable broth; 1 c. dry sherry; 1 x ripe medium tomato, diced (1 c.); 14 ounce canned sliced red pimientos, (1 c.) liquid removed and diced; 1 c. frzn petite peas; 20 x pitted black olives, cut in half; 1 loaf Cuban bread Salt and freshly grnd black pepper, to taste

Servings: persons

2 Tbsp. extra virgin olive oil
19 ounce canned chickpeas, (2 c.) liquid removed and rinsed
1/2 tsp cayenne pepper
1 med yellow onion. diced, (2 c.)
10 med garlic cloves, crushed
1 c. uncooked long grain white rice
1 1/2 tsp saffron strands
2 c. vegetable broth
1 c. dry sherry
1 x ripe medium tomato, diced (1 c.)
14 ounce canned sliced red pimientos, (1 c.) liquid removed and diced
1 c. frzn petite peas
20 x pitted black olives, cut in half
1 loaf Cuban bread Salt and freshly grnd black pepper, to taste

1
Preheat oven to 350 degrees F. Heat extra virgin olive oil in a large nonstick frying pan.
2
Add in chickpeas and cayenne and saute/fry on high 1 minute.
3
Remove to a plate, lower heat to medium-high, add in onion and garlic, and saute/fry 5 min.
4
Add in rice to frying pan.
5
Saute/fry a few seconds.
6
Sprinkle saffron over rice and add in broth.
7
Bring to a simmer and add in sherry, tomato, and pimientos.
8
Return chickpeas to frying pan.
9
Cover and simmer 15 min.
10
Add in peas and olives and cook 1 minute.
11
Add in salt and pepper to taste.
12
Place bread in oven to hot through, 5 to 7 min.

954

kcal

Calories

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Tbsp. extra virgin olive oil, 19 ounce canned chickpeas, (2 c.) liquid removed and rinsed, 1/2 tsp cayenne pepper, 1 med yellow onion. diced, (2 c.), and more.

Yes, Arroz Con Garbanzo (Spanish Rice And Beans) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz Con Garbanzo (Spanish Rice And Beans) Recipe

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