ARROZ CON GARBANZOS (RICE WITH CHICKPEAS)
Another Cuban favorite. This is wonderful! If using dried beans 2-1/2 hours cooking time until tender.
Provided by Manami
Categories Long Grain Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Drain, reserve the cooking liquid, and discard the bay leaf.
- There should be 3 cups of liquid; if necessary, add some water to make that amount.
- If using cooked or canned chick-peas, use 4 cups water in place of the reserved cooking liquid.
- 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.
- Add the tomatoes, salt, pepper, sherry, and cook for 5 minutes.
- Add rice, reserved cooking liquid, and chick-peas, and stir to blend.
- 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.
- Reduce the heat to low, stir the rice with a fork, cover, and cook until the rice is tender, 10 to 15 minutes.
- Serve with masitas de puerco, (fried pork chunks) and platanos maduros (ripe plantains)and a vegetable salad.
Nutrition Facts : Calories 485.5, Fat 17.8, SaturatedFat 5.6, Cholesterol 25.9, Sodium 820.4, Carbohydrate 59.8, Fiber 6.4, Sugar 5.5, Protein 14.5
ARROZ AMARILLO CON GARBANZOS (SAFFRRON RICE WITH CHICKPEAS)
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
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
RICE AND CHICKPEAS RECIPE
Dress up your garbanzos in this Rice and Chickpeas Recipe. Rice and add-ins like onions, peppers and Mexican chorizo make this chickpeas recipe a winner.
Provided by My Food and Family
Categories Grains
Time 45m
Yield 12 servings, 2/3 cup each.
Number Of Ingredients 10
Steps:
- Heat oil in large skillet on medium-high heat. Add chorizo, onions, green peppers and garlic; cook and stir 5 min. or until vegetables are crisp-tender.
- Add water, chickpeas and seasonings; stir. Bring to boil.
- Stir in rice; cover. Reduce heat to medium-low; simmer 20 min. or until rice is tender.
Nutrition Facts : Calories 190, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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