Arroz con GarbanzosChickpeas, also called garbanzo beans, are used in soups and salads, and in this case added to rice for a hearty side dish. It's a full-flavored combination that goes well with grilled meats and fresh salsa. This calls for the convenience of canned chickpeas but you can also use freshly cooked—see Basic Chickpeas.
Rice with Chickpeas
Arroz con GarbanzosChickpeas, also called garbanzo beans, are used in soups and salads, and in this case added to rice for a hearty side dish. It's a full-flavored combination that goes well with grilled meats and fresh salsa. This calls for the convenience of canned chickpeas but you can also use freshly cooked—see Basic Chickpeas.
Ingredients
Makes 4 servings
- 1 8-ounce can chickpeas (garbanzo beans), rinsed and well drained
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- ¼ large white onion chopped
- 2 large garlic cloves very thinly sliced
- ½ teaspoon salt or to taste
- 1¾ cups canned fat-free reduced-sodium chicken broth
- 2 tablespoons chopped fresh parsley
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ¼ teaspoon crushed red pepper
Instructions
- Put a paper towel in a small bowl and add the chickpeas to drain them of all moisture.
- Reserve.
- In a wide 2-quart saucepan, heat the oil over medium heat.
- Add the rice, onion, garlic, and salt.
- Cook, stirring frequently, until the rice is opaque and starts to change color, but doesn’t brown and onion start to brown, 4 to 5 minutes.
- Add the remaining ingredients and the reserved chickpeas.
- Stir once or twice to mix.
- Bring to a boil, reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes.
- Remove from the heat and let the rice stand 5 minutes.
- If just dry, fluff rice with a fork and stir gently to mix.
Notes & Wine Advice
Serve hot.