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Arroz Con Garbanzos (Rice with Chick-Peas)

Make Arroz Con Garbanzos (Rice with Chick-Peas) at home with Dried Chick Peas, Picked Over, Left In Water To Cover, Overnight, and Canned Drained. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 lb
• Picked Over
• Left In Water To Cover
• Overnight
• 4 cup
• 2 qt
• 1
• 4 oz
• 1
• 2
• 1
• 1/4 lb
• Removed
• 1 cup
• 1
• Fresh Ground Black Pepper
• 1/4 cup
• 2 cup

Method (preview)

1. 1

   If using dried chick-peas, place the soaked peas in a large stock pot with the water and bay leaf and simmer, covered, over low heat 2 1/2 hours, or until tender.

2. 2

   Drain, reserve the cooking liquied, and discard the bay leaf.

3. 3

   If using cooked or canned chick-peas, use 4 cups water in place of the reserved cooking liquid.

4. 4

   In a large, heavy casserole, cook the salt pork, stirring over low heat 4 to 5 minutes.

5. 5

   Add the onion, garlic, bell pepper, chorizo, and bacon, and cook over low heat until the onions are tender, 8 to 10 minutes.

6. 6

   Add the tomatoes, salt, pepper, sherry, rice, reserved cooking liquied, and chick-peas, and stir to blend.

7. 7

   Cook over medium-high heat until most of the liquied has been absorbed and small craters appear over the top of the rice, 10 to 25 minutes.

8. 8

   Reduce the heat to low, stir the rice with a fork, cover, and cook until the rice is tender, 10 to 15 minutes.

9. 9

   Remove the salt pork and serve.

10. 10

    Recipe By: "Memories of a Cuban Kitchen" by Mary Urruria

11. 11

    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip