Prep 15 mins
Cook 55 mins
Another Cuban favorite. This is wonderful! If using dried beans 2-1/2 hours cooking time until tender.
- 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
- 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.