Arroz Con Garbanzos (Rice With Chickpeas)

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READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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