Three Guys From Miami: Cuban and Spanish Food Recipes

Jorge: For a delicious change of pace, we really love to eat rice with garbanzo beans.

Glenn: Maybe you're just getting a little tired of eating all of those black beans every day.

Raúl: No Cuban ever gets tired of black beans!

Jorge: Yes, we can easily eat black beans for breakfast, lunch, and dinner.

Glenn: In any case, Arroz con Garbanzos is a nice, traditional dish without a single black bean.

Rice with Garbanzo Beans - Arroz con Garbanzos


Rice with Garbanzo Beans -- Arroz con Garbanzos

By Three Guys From Miami



Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 45 minutes
Yield: 6-8 servings

The ubiquitous black bean takes a back seat to the lowly garbanzo.

INGREDIENTS:

1 pound garbanzo beans, cleaned and rinsed
2 cups diced onions
1 cup diced red bell pepper
1 cup diced green bell pepper
1/4 cup olive oil
6 cloves garlic, mashed
1 link Spanish chorizo, sliced
2 cups parboiled rice
1/2 teaspoon Bijol powder
3 cups chicken broth
1/2 cup white wine
1/2 cup tomato puree
1 teaspoon sweet Spanish paprika
1 teaspoon salt
1/4 teaspoon black pepper
1 cup diced Roma tomatoes
Put the beans in a large pot, cover with cold water, and let soak overnight.

Drain the beans, cover them with fresh water, and toss in a shot of olive oil -- about a tablespoon.

Bring the beans to a boil over high heat, then reduce heat to medium-low, and simmer for 40 to 60 minutes, or until the beans are cooked and soft.

Make a sofrito by sautéing onion and red and green peppers in olive oil over low heat until the onions are translucent.

Add the garlic and chorizo and cook just a minute or two more, stirring occasionally.

Place the sofrito, chorizo, garbanzo beans, rice, Bijol powder, chicken broth, wine, tomato puree, paprika, salt, and pepper in a large saucepan or stockpot. (Save the diced tomatoes for the end.)

Bring to a boil over high heat and cook, uncovered, for 2 to 3 minutes. Immediately cover, reduce heat to low, and simmer for about 20 to 30 minutes, or until the rice is fully cooked.

Fluff the cooked rice with a fork, fold in the diced fresh tomato, and serve hot.

This recipe and editorial content from the book: "Three Guys From Miami Celebrate Cuban." Copyright ©2006 All Rights Reserved.

No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.

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