Beans

Arroz con Garbanzos

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

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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.

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Add the remaining ingredients, along with the chickpeas and stir.

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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.

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Mix the rice carefully before serving.

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