Arroz Con Garbanzos (Rice With Chickpeas) Recipe

Name: Arroz Con Garbanzos (Rice With Chickpeas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb dried garbanzo beans, rinsed in cold water, picked over, and left in water to cover overnight or 4 cups canned chick-peas, drained; 2 quarts water; 1 bay leaf; 1 large onion, finely chopped; 2 garlic cloves, finely chopped; 1 large green bell pepper, seeded and finely chopped; 1/2 lb smoked thick slab bacon, rind removed and finely diced; 1 cup drained and chopped canned whole tomatoes or 1 cup prepared tomato sauce; 1 chorizo sausage or 1 other spicy sausage, diced; 1 1/2 teaspoons salt, to taste; fresh ground black pepper, to taste; 1/4 cup dry sherry; 2 cups raw long-grain white rice

Servings: persons

1/2 lb dried garbanzo beans, rinsed in cold water, picked over, and left in water to cover overnight or 4 cups canned chick-peas, drained
2 quarts water
1 bay leaf
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 large green bell pepper, seeded and finely chopped
1/2 lb smoked thick slab bacon, rind removed and finely diced
1 cup drained and chopped canned whole tomatoes or 1 cup prepared tomato sauce
1 chorizo sausage or 1 other spicy sausage, diced
1 1/2 teaspoons salt, to taste
fresh ground black pepper, to taste
1/4 cup dry sherry
2 cups raw long-grain white rice

1
If using dried chickpeas, place the soaked peas in a large stockpot with the water and bay leaf and simmer, covered, over low heat 2-1/2 hours, or until tender.
2
Drain, reserve the cooking liquid, and discard the bay leaf.
3
There should be 3 cups of liquid; if necessary, add some water to make that amount.
4
If using cooked or canned chick-peas, use 4 cups water in place of the reserved cooking liquid.
5
In a large, heavy casserole add the onion, garlic, bell pepper, chorizo, and bacon, and cook over low heat until the onions are tender, 8 to 10 minutes.
6
Add the tomatoes, salt, pepper, sherry, and cook for 5 minutes.
7
Add rice, reserved cooking liquid, and chick-peas, and stir to blend.
8
Cook over medium-high heat until most of the liquid has been absorbed and small craters appear over the top of the rice, 20 to 25 minutes.
9
Reduce the heat to low, stir the rice with a fork, cover, and cook until the rice is tender, 10 to 15 minutes.
10
Serve with masitas de puerco, (fried pork chunks) and platanos maduros (ripe plantains)and a vegetable salad.

815

kcal

Calories

Fat

109

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 13 ingredients. The key ingredients include: 1/2 lb dried garbanzo beans, rinsed in cold water, picked over, and left in water to cover overnight or 4 cups canned chick-peas, drained, 2 quarts water, 1 bay leaf, 1 large onion, finely chopped, and more.

Yes, Arroz Con Garbanzos (Rice With Chickpeas) falls under the Vegetarian 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 Garbanzos (Rice With Chickpeas)

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