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Arroz Con Garbanzo (Spanish Rice And Beans)
Ingredients
- 2 Tbsp. extra virgin olive oil
- 19 ounce canned chickpeas, (2 c.) liquid removed and rinsed
- 1/2 tsp cayenne pepper
- 1 med yellow onion. diced, (2 c.)
- 10 med garlic cloves, crushed
- 1 c. uncooked long grain white rice
- 1 1/2 tsp saffron strands
- 2 c. vegetable broth
- 1 c. dry sherry
- 1 x ripe medium tomato, diced (1 c.)
- 14 ounce canned sliced red pimientos, (1 c.) liquid removed and diced
- 1 c. frzn petite peas
- 20 x pitted black olives, cut in half
- 1 loaf Cuban bread Salt and freshly grnd black pepper, to taste
Directions
- Preheat oven to 350 degrees F. Heat extra virgin olive oil in a large nonstick frying pan. Add in chickpeas and cayenne and saute/fry on high 1 minute. Remove to a plate, lower heat to medium-high, add in onion and garlic, and saute/fry 5 min. Add in rice to frying pan. Saute/fry a few seconds. Sprinkle saffron over rice and add in broth. Bring to a simmer and add in sherry, tomato, and pimientos. Return chickpeas to frying pan. Cover and simmer 15 min.
- Add in peas and olives and cook 1 minute. Add in salt and pepper to taste.
- Place bread in oven to hot through, 5 to 7 min.
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