Arroz Con Garbanzos Recipes

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ARROZ AMARILLO CON GARBANZOS (SAFFRRON RICE WITH CHICKPEAS)



Arroz Amarillo Con Garbanzos (Saffrron Rice With Chickpeas) image

A wonderful Cuban dish which I used to eat in Mi Chinita, a Cuban-Chinese restaurant in Chelsea in New York City. From a recipe in A Taste of Old Cuba.

Provided by Chef Kate

Categories     Rice

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 1/2 cups chickpeas, canned (reserve liquid)
3 garlic cloves
1 teaspoon salt
2 chorizo sausages
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, peeled, seeded, cored and chopped
1/2 cup tomato sauce
2 cups rice, Valencia short grain
1/2 white wine, dry
4 saffron strands

Steps:

  • Drain the chick peas, reserving the liquid.
  • Measure out the liquid, adding water to bring the amount to three cups.
  • Mash garlic, salt and pepper into a paste.
  • Remove casing from Chorizos and slice meat into 1/2 inch rounds.
  • Toast the saffromn strands in a small dry skillet over medium heat for about 30 seconds.
  • Heat the oil over medium heat in a paellera or other wide shallow pan.
  • Add onion and green pepper and saute for about three minutes until onion is translucent.
  • Stir in the garlic paste and the sausage and cook for two more minutes.
  • Stir in the tomato sauce and cook another two to three minutes.
  • Add the rice, the three cups of liquid, the wine and the saffron and stir lightly.
  • Add the chick peas and bring to a boil.
  • Reduce heat, cover and simmer for about thirty minutes, until the rice is tender and has absorbed most of the liquid.
  • Fluff with a fork and serve.

Nutrition Facts : Calories 546.8, Fat 18.3, SaturatedFat 4.4, Cholesterol 17.6, Sodium 1043, Carbohydrate 80, Fiber 6.3, Sugar 2.4, Protein 14.8

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