Spareribs, Rice and Chickpea Casserole
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1133.98 g country-style spareribs
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 2 (822.13 g) can beef broth
- 473.18 ml long-grain rice
- 425.24 g can chickpeas, drained
- 157.80 ml water
- 78.78 ml red wine vinegar
- 29.58 ml chopped cilantro
- 14.79 ml dried oregano
- 113.39 g jar sliced pimientos, drained
directions
- Preheat oven to 350°F.
- Season spareribs with salt and pepper.
- Brown spareribs in Dutch oven over high heat.
- Transfer ribs to plate.
- Add onion and garlic to pot and sauté until onion is translucent.
- Add all remaining ingredients except pimientos to pot and bring to boil.
- Return ribs to pot, stirring them into rice mixture.
- Spread pimientos over top of mixture.
- Turn into casserole and bake (covered) 50-60 minutes or until meat and rice are done.
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RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>