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.
The ubiquitous black bean takes a back seat to the lowly garbanzo.
INGREDIENTS:1 pound garbanzo beans, cleaned and rinsed
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.
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