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Rice with Chickpeas |
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Serves: 4 Print this Recipe(Arroz con Garbanzos) Category: Rice Dishes Chickpeas, also called garbanzo beans, are used in soups and salads, and in this case added to rice for a hearty side dish. It's a full-flavored combination that goes well with grilled meats and fresh salsa. This calls for the convenience of canned chickpeas but you can also use freshly cooked--see Basic Chickpeas (see Beans, Rice, and Pasta). 1 (8-ounce) can chickpeas (garbanzo beans), rinsed and well drained 2 tablespoons olive oil 1 cup long-grain white rice 1/4 large white onion, chopped 2 cloves garlic (large), very thinly sliced 1/2 teaspoon salt, or to taste 1 3/4 cups canned fat-free reduced-sodium chicken broth 2 tablespoons chopped fresh parsley 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 1/4 teaspoon crushed red pepper 1. Put a paper towel in a small bowl and add the chickpeas to drain them of all moisture. Reserve. In a wide 2-quart saucepan, heat the oil over medium heat. Add the rice, onion, garlic, and salt. Cook, stirring frequently, until the rice is opaque and starts to change color, but doesn't brown and onion start to brown, 4 to 5 minutes. 2. Add the remaining ingredients and the reserved chickpeas. Stir once or twice to mix. Bring to a boil, reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes. Remove from the heat and let the rice stand 5 minutes. If just dry, fluff rice with a fork and stir gently to mix. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Refried Beans Pinto Beans with Fried Onions Ranch Beans with Bacon Horsemen’s Beans Red Beans and Pork Chili Beans with Chorizo, Chiles, and Tequila Black Beans Yucatán Black Beans with Diced Pork, Yucatán-Style Black Beans and Rice Yucatán Puréed Black Beans Quick Refried Black Beans White Beans with Roasted Garlic White Beans and Carrots with Green Onions Basic Chickpeas Chickpeas with Spinach Fresh Fava Beans Lima Beans with Toasted Pumpkin Seeds Basic White Rice Mexican Rice Rice with Carrots Rice with Corn Tomatillo-Cilantro Rice Green Rice Rice with Pine Nuts Yellow Rice with Peas Rice with Chickpeas Rice with Plantains Rice with Mixed Vegetables Rice with Squash Blossoms Rice with Mushrooms and Poblano Chiles Red Rice with Chicken Rice with Minced Pork or Beef Rice with Sausage and Cabbage Rice with Ham and Pineapple Rice with Shrimp and Corn Rice with Crab, Yucatán Style Vermicelli with Mushrooms Vermicelli with Chicken Meatballs Vermicelli with Turkey * Beans, Rice, and Pasta |
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