Arroz Con Garbanzos (Rice With Chickpeas) |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Another Cuban favorite. This is wonderful! If using dried beans 2-1/2 hours cooking time until tender. Ingredients:
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 |
Directions:
1. 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.
2. Drain, reserve the cooking liquid, and discard the bay leaf.
3. There should be 3 cups of liquid; if necessary, add some water to make that amount.
4. If using cooked or canned chick-peas, use 4 cups water in place of the reserved cooking liquid.
5. 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.
6. Add the tomatoes, salt, pepper, sherry, and cook for 5 minutes.
7. Add rice, reserved cooking liquid, and chick-peas, and stir to blend.
8. 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.
9. Reduce the heat to low, stir the rice with a fork, cover, and cook until the rice is tender, 10 to 15 minutes.
10. Serve with masitas de puerco, (fried pork chunks) and platanos maduros (ripe plantains)and a vegetable salad.
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