Arroz Con Garbanzos (Rice With Chick Peas) Recipe

1. 1

   If using dry chick-peas, place the soaked peas in a large stock pot with the water and bay leaf and simmer, covered, over low heat 2 1/2 hrs, or possibly till tender.

2. 2

   Drain, reserve the cooking liquied, and throw away the bay leaf.

3. 3

   There should be 3 c. of liquid; if necessary, add in some water to make which amount.

4. 4

   If using cooked or possibly canned chick-peas, use 4 c. water in place of the reserved cooking liquid.

5. 5

   In a large, heavy casserole, cook the salt pork, stirring over low heat 4 to 5 min.

6. 6

   Add in the onion, garlic, bell pepper, chorizo, and bacon, and cook over low heat till the onions are tender, 8 to 10 min.

7. 7

   Add in the tomatoes, salt, pepper, sherry, rice, reserved cooking liquied, and chick-peas, and stir to blend.

8. 8

   Cook over medium-high heat till most of the liquied has been absorbed and small craters appear over the top of the rice, 10 to 25 min.

9. 9

   Reduce the heat to low, stir the rice with a fork, cover, and cook till the rice is tender, 10 to 15 min.

10. 10

    Remove the salt pork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.