This is another one of our favorite rice dishes. It is simple, healthy and delicious. A different kind of rice-and-beans dish!
I like to serve this rice with vegetarian Mexican dishes because the garbanzos (chickpeas) add a bit of protein to the meal along with some texture. And leftovers are great as a simple rice salad when tossed with some fresh herbs, tomatoes, cucumbers and a simple vinaigrette.
Arroz con Garbanzos (Rice with Chickpeas)
1 can (15 ounces) garbanzos, drained well and rinsed
2 tablespoons olive oil
1/2 medium white onion, chopped finely
2 garlic cloves, minced
Salt to taste
1 3/4 cups chicken broth or water
2 tablespoons fresh parsley or cilantro, chopped
1/2 teaspoon dried Mexican oregano, crumbled
1/4 teaspoon crushed red pepper
In a wide skillet or saucepan, heat the olive oil over medium heat. Add the rice, onion, garlic and salt and cook the rice, stirring frequently, until the rice starts to get a little brown.
Add the remaining ingredients, along with the chickpeas and stir.
Bring to a boil, reduce the heat to a simmer and cover. Simmer until the liquid is absorbed, about 18 to 20 minutes. Remove from the heat and let it sit for 5 -10 minutes.
Mix the rice carefully before serving.