Best 3 Arroz Con Garbanzos Recipes
In the realm of culinary delights, where flavors dance and textures intertwine, lies a dish that embodies the essence of comfort and nourishment: Arroz con Garbanzos, a harmonious blend of rice and chickpeas, steeped in a savory broth and kissed with a symphony of spices. Originating from the vibrant shores of Spain, this traditional dish has left an indelible mark on global cuisine, capturing hearts and palates alike with its unassuming simplicity and profound flavors. Join us on a culinary journey as we explore the tantalizing world of Arroz con Garbanzos, unveiling its versatility and the diverse culinary expressions it inspires. From the classic Spanish rendition to its creative interpretations, each recipe holds a unique promise of gustatory pleasure. Prepare to embark on a culinary adventure that will leave your taste buds singing and your soul satisfied.
Let's cook with our recipes!
ARROZ CON GARBANZOS (RICE WITH CHICKPEAS)
Another Cuban favorite. This is wonderful! If using dried beans 2-1/2 hours cooking time until tender.
Provided by Manami
Categories Long Grain Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- If using dried chickpeas, place the soaked peas in a large stockpot with the water and bay leaf and simmer, covered, over low heat 2-1/2 hours, or until tender.
- Drain, reserve the cooking liquid, and discard the bay leaf.
- There should be 3 cups of liquid; if necessary, add some water to make that amount.
- If using cooked or canned chick-peas, use 4 cups water in place of the reserved cooking liquid.
- In a large, heavy casserole add the onion, garlic, bell pepper, chorizo, and bacon, and cook over low heat until the onions are tender, 8 to 10 minutes.
- Add the tomatoes, salt, pepper, sherry, and cook for 5 minutes.
- Add rice, reserved cooking liquid, and chick-peas, and stir to blend.
- Cook over medium-high heat until most of the liquid has been absorbed and small craters appear over the top of the rice, 20 to 25 minutes.
- Reduce the heat to low, stir the rice with a fork, cover, and cook until the rice is tender, 10 to 15 minutes.
- Serve with masitas de puerco, (fried pork chunks) and platanos maduros (ripe plantains)and a vegetable salad.
Nutrition Facts : Calories 485.5, Fat 17.8, SaturatedFat 5.6, Cholesterol 25.9, Sodium 820.4, Carbohydrate 59.8, Fiber 6.4, Sugar 5.5, Protein 14.5
ARROZ CON GARBANZOS
El arroz y los garbanzos unen fuerzas para crear un platillo delicioso para la familia. Espolvoréale un poco de perejil antes de servirlo y verás que rico.
Provided by My Food and Family
Categories Casa
Time 45m
Yield 12 porciones de 2/3 taza cada una
Number Of Ingredients 10
Steps:
- Calienta el aceite en una sartén grande a fuego medio-alto. Añade el chorizo, la cebolla, el pimiento verde y el ajo; cocina, revolviendo, durante 5 minutos o hasta que los vegetales estén tiernos pero crujientes.
- Agrega el agua, los garbanzos y los condimentos; revuelve todo. Deja que suelte el hervor.
- Incorpora el arroz; tapa la sartén. Reduce el fuego a medio-bajo; cocínalo durante 20 minutos o hasta que el arroz esté cocido.
Nutrition Facts : Calories 380, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ARROZ AMARILLO CON GARBANZOS (SAFFRRON RICE WITH CHICKPEAS)
A wonderful Cuban dish which I used to eat in Mi Chinita, a Cuban-Chinese restaurant in Chelsea in New York City. From a recipe in A Taste of Old Cuba.
Provided by Chef Kate
Categories Rice
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Drain the chick peas, reserving the liquid.
- Measure out the liquid, adding water to bring the amount to three cups.
- Mash garlic, salt and pepper into a paste.
- Remove casing from Chorizos and slice meat into 1/2 inch rounds.
- Toast the saffromn strands in a small dry skillet over medium heat for about 30 seconds.
- Heat the oil over medium heat in a paellera or other wide shallow pan.
- Add onion and green pepper and saute for about three minutes until onion is translucent.
- Stir in the garlic paste and the sausage and cook for two more minutes.
- Stir in the tomato sauce and cook another two to three minutes.
- Add the rice, the three cups of liquid, the wine and the saffron and stir lightly.
- Add the chick peas and bring to a boil.
- Reduce heat, cover and simmer for about thirty minutes, until the rice is tender and has absorbed most of the liquid.
- Fluff with a fork and serve.
Nutrition Facts : Calories 546.8, Fat 18.3, SaturatedFat 4.4, Cholesterol 17.6, Sodium 1043, Carbohydrate 80, Fiber 6.3, Sugar 2.4, Protein 14.8
Tips:
- Use a good quality rice. A medium-grain rice like Valencia or bomba is a good choice, as it will absorb the flavors of the broth and chickpeas well.
- Soak the chickpeas overnight before cooking. This will help to soften them and reduce the cooking time.
- Use a flavorful broth. A vegetable broth or chicken broth is a good option. You can also use a combination of the two.
- Add plenty of vegetables. This will add flavor and nutrition to the dish. Some good vegetables to use include onions, garlic, carrots, celery, and bell peppers.
- Season the dish well. A good combination of spices includes cumin, paprika, and saffron. You can also add a pinch of cayenne pepper for a little heat.
- Cook the rice and chickpeas until they are tender. This will usually take about 20 minutes.
- Serve the dish hot, garnished with fresh parsley or cilantro.
Conclusion:
Arroz con garbanzos is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a good source of protein, fiber, and vitamins. With a few simple tips, you can make a perfect pot of arroz con garbanzos that your family and friends will love.
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