Arroz Amarillo Con Garbanzos (Saffrron Rice With Chickpeas)

Recipe by Chef Kate
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement