Arroz Amarillo Con Garbanzos (Saffrron Rice With Chickpeas)

READY IN: 45mins
Recipe by Chef Kate

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.

Top Review by LilKiwiChicken

Kate, I made this twice to be fair. The first time we thought it was a bit bland, I followed the recipe to the letter & used authentic hot & spicy chorizo sausages from the deli in town. I think the lack of flavour may have been down to using water. The second time I made it I used chicken stock in place of the water (and a little bit of extra tomato sauce) & it tasted a lot better - the flavours were a lot deeper & it tasted better the second day.

Ingredients Nutrition


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

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