Arroz Con Garbanzos Recipes

ARROZ CON GARBANZOS (RICE WITH CHICKPEAS)

Arroz Con Garbanzos (Rice With Chickpeas) image

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

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

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)

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

Ingredients

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