Delicious Arroz Amarillo Con Garbanzos Recipe

Welcome, foodies! Are you up for a new culinary adventure? I invite you to indulge your senses and tantalize your taste buds with a recipe that has captured the hearts of food enthusiasts all over the world. Introducing Arroz Amarillo Con Garbanzos (Saffron Rice With Chickpeas) – a delicious and hearty dish that effortlessly blends two distinct cultures and gastronomic traditions.

This dish is a staple in Latin American households and often holds fond memories of family gatherings, festive occasions, and shared meals. The flavors of saffron-infused rice, chickpeas, tomato sauce, green bell peppers, and onions will transport you to the bustling streets of Queens NY or the colorful alleys of Puerto Rico.

Whether you’re looking to treat yourself to something new or recreate fond memories of your past, this recipe is a must-try. So gear up your kitchen tools, polish your skillet and let’s get cooking!

Why You’ll Love This Recipe

Arroz Amarillo Con Garbanzos (Saffrron Rice With Chickpeas)
Arroz Amarillo Con Garbanzos (Saffrron Rice With Chickpeas)

Listen up folks, because I’m about to spill the beans on why you should be loving this Arroz Amarillo Con Garbanzos recipe.

Picture this: fragrant saffron strands infused into fluffy basmati rice mixed with hearty chickpeas in a tomato-based sauce, all cooked to perfection with a touch of white wine for added depth. One bite and you’ll be transported to the sunny streets of Spain or Puerto Rico where this dish is a staple.

But why stop at just imagining it? This recipe is a one-way ticket to culinary heaven! Not only is it budget-friendly, but it’s easy to make and customizable to your taste buds – add some chorizo for a smoky flavor, or squash and spinach for a vegetarian twist.

One plate of Arroz Amarillo Con Garbanzos is packed with protein, fiber, and has amazing nutritional value. Plus, it’s perfect for meal prep and can be stored for days without losing its mouth-watering texture or taste.

Trust me when I say that once you try this dish, you’ll have sweet memories of your grandma’s Cuban kitchen or that one trip to Queens, NY where you discovered Delicias Calenas’ best sazon goya recipes. So fire up that stove, give this deliciosa receta a shot and let your taste buds do the talking.

Ingredient List

 Taste the rainbow with this vibrant Arroz Amarillo con Garbanzos!
Taste the rainbow with this vibrant Arroz Amarillo con Garbanzos!

Let’s dive into the ingredients needed for this Arroz Amarillo Con Garbanzos. This dish is a flavorful blend of traditional Latino flavors such as saffron, garlic, and cumin. Here is what you need:

Here are the ingredients you’ll need:

  • 2 cups of basmati rice
  • 1 can of chickpeas (garbanzo beans)
  • 1 green bell pepper
  • 1 onion
  • 4 garlic cloves
  • 1 can of tomato sauce
  • ¼ cup olive oil
  • salt to taste
  • Saffron strands
  • White wine

This recipe calls for saffron strands which add aromatic flavor and a warm yellow color to the rice. It’s important to note that saffron is a pricey spice, but it’s worth every penny when it comes to adding depth and sophistication to your dishes.

The Recipe How-To

 Get ready to spice up the dinner table with this saffron-infused delight.
Get ready to spice up the dinner table with this saffron-infused delight.

Now that you have your ingredients ready, let’s move on to the fun part: making the arroz amarillo con garbanzos! This recipe is fairly straightforward and easy to make, and it serves six people.

Step 1: Preparing the Rice

Start by rinsing 2 cups of basmati rice in cold water until the water runs clear. In a large pot, heat 3 tablespoons of olive oil over medium heat. Add one diced onion and one diced green bell pepper, sauté until soft but do not brown. Add 3 minced garlic cloves and cook for another minute.

Step 2: Cooking the Rice

Add the rinsed rice to the pot with the onion mixture and stir to coat each grain with oil. Continue to stir for about 2 minutes until rice has a slightly nutty fragrance. Add one saffron strand crumbled between your fingers, one can of drained chickpeas, and one cup of tomato sauce along with two cups of water, one tablespoon of salt, and 1/2 cup of white wine. Stir well until everything is combined.

Step 3: Bring to a Boil and Simmer

Increase the heat to high and bring everything in the pot to a boil while stirring occasionally. Reduce heat to low, cover with a tight-fitting lid, and simmer for about 20-25 minutes or so, or until all liquid has been completely absorbed.

Step 4: Fluffing the Rice

Once done cooking, turn off heat but keep the lid on for an additional ten minutes (this allows the rice to continue cooking in its own steam). Only after these additional ten minutes have passed should you remove the lid and gently fluff up the rice with a fork. If you still see clumps, don’t worry: gently press them with the back of a spoon and re-fluff.

Step 5: The Final Touch

Top your arroz amarillo con garbanzos with some finely chopped cilantro or parsley to add a bit of freshness and brightness. And there you have it, your very own bowl of deliciousness. Enjoy!

Substitutions and Variations

 Satisfy your craving for savory, flavorful rice with this dish.
Satisfy your craving for savory, flavorful rice with this dish.

“You can’t make an omelet without breaking eggs.” That’s the age-old saying that echoes in my mind when it comes to substitutions and variations in cooking. While I’m a true believer in following recipes meticulously, there are moments when you just don’t have a particular ingredient at hand, or maybe you want to try something new. Fear not, amigos, because I’ve got some suggestions for substitutes and innovative twists on our arroz amarillo con garbanzos recipe.

Firstly, let’s talk about the rice. Basmati rice is passed around like a hot potato in most Indian households. It’s guaranteed to be found in any grocery store with a diverse cultural section. However, if basmati rice is unavailable or short-grain rice like Arborio or sushi rice suits your palate, they excel when served with saffron-tinged sauces.

The protein from the chickpeas can come from any canned bean like black beans or kidney beans. If you prefer meat over vegetarian options, chicken, beef, lamb or even chorizo taste delicious in this dish.

It doesn’t stop there! Vegetables can add so much flavor and nutrition to this recipe. Spinach and squash are both great picks as they hold up well in the curry and complement the chickpeas nicely. If you’re feeling adventurous, try adding escabeche de pescado (pickled fish) which gives a tangy hit.

Lastly, not everyone likes to mix wine with their food. Other acids like vinegar or lemon juice will bring the zing that white wine does. And if yellow tomato sauce is impossible to find, replace it with tomato paste mixed with cumin, turmeric and paprika for added depth of flavor.

Remember folks – cooking is all about having fun! Be open-minded and trust your instincts when playing around with ingredients. Who knows what accidental masterpiece you might create?

Serving and Pairing

 Chickpeas never tasted better than in this golden, aromatic rice dish.
Chickpeas never tasted better than in this golden, aromatic rice dish.

When it comes to serving arroz amarillo con garbanzos, the possibilities are endless. This aromatic and flavorful dish is versatile enough to accompany any meal or stand on its own as a main course.

For a heartier meal, serve the rice with a side of roasted meat such as chicken or pork. The mild flavor of white meat will perfectly complement the bold and earthy flavors of the dish. You can also pair the arroz amarillo con garbanzos with a chorizo sausage for a medley of spicy and savory tones.

Arroz amarillo con garbanzos is also a delightful side dish to serve at a party or alongside other vegetable-based dishes. Beans and chickpeas are two of my favorite vegetables to pair with this dish as they complement the texture and taste of the rice perfectly.

For an extra touch of personality, try topping your arroz amarillo con garbanzos with salsa, guacamole or cheese. Additionally, this rice pairs nicely with a crisp green salad, and some sliced avocado will add a creamy texture to your meal.

When it comes to beverages, I recommend accompanying the rice with white wine or a fruity sangria that won’t overwhelm its delicate flavors. Alternatively, you can serve this rice alongside sweet iced tea, which is refreshing enough to balance out the richness of the dish.

Arroz amarillo con garbanzos is so versatile and easy-to-make that it suits any occasion – from weeknight dinners at home to large family gatherings. This dish is perfect not only for those who love Puerto Rican or Cuban cuisine, but also anyone looking for an easy-to-make yet satisfying and tasty meal that everyone can enjoy!

Make-Ahead, Storing and Reheating

 Impress your guests with this visually stunning and delectable entrée.
Impress your guests with this visually stunning and delectable entrée.

Now, you might be wondering if you can make this arroz amarillo con garbanzos recipe ahead of time. The good news is that you certainly can! It reheats beautifully, so it’s a great option for meal prepping or hosting friends and family.

To make it ahead of time, simply cook the rice and garbanzo mixture as instructed and then store it in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to eat it, just reheat it in a pan on medium heat for about 10-15 minutes or until heated through.

If you have leftovers, I recommend storing them in the fridge as well. This dish will keep in the fridge for up to 3-4 days but be mindful of keeping the garbanzo beans moist with some tomato sauce (or salsa) as they tend to dry out easily. Check for freshness and any signs of spoilage before consuming leftovers.

If you’re feeling adventurous, try freezing your leftover arroz amarillo con garbanzos in individual servings so you have a quick meal on hand when needed. The rice tends to dry out quickly after freezing so add some water while reheating if necessary.

I hope these tips help make your meal prep and leftovers process easier!

Tips for Perfect Results

 Finding it hard to get your kids to eat something new? This colorful rice might just do the trick.
Finding it hard to get your kids to eat something new? This colorful rice might just do the trick.

Now, let’s talk about the tips to ensure a delicious and successful Arroz Amarillo con Garbanzos that will leave your taste buds dancing with joy.

1. The ratio of rice to liquid: For perfect results, always remember to use a two-to-one ratio of liquid to rice. I recommend using Basmati rice for this recipe as it is fragrant and cooks up fluffy and light.

2. Let the saffron infuse: Saffron strands are the star of the show in this recipe, providing both flavor and color. To get the most out of them, let them infuse before adding them to the dish. Steep them in a bit of warm water or broth for at least 5 minutes before using.

3. Toast the rice: When toasting the rice, make sure it turns golden brown and you can smell its nutty aroma. This not only brings out more flavors in the rice but also gives it a lovely color.

4. Don’t skimp on spices: Sazon Goya is used in this recipe to add lots of depth and complexity to an already flavorful dish. If you can’t find it, use a blend of cumin, coriander, turmeric and paprika along with salt and pepper.

5. Patience is key: Once you have added all the ingredients, resist the urge to open the pot or stir it until done. Trust me; you don’t want to mess with perfectly cooked rice!

6. Variations are welcome: Though this recipe is traditionally made with chickpeas, feel free to switch things up with black beans, kidney beans or any other legume you fancy.

7. Pairing is everything: Arroz Amarillo con Garbanzos pairs well with roasted meat, chicken or fish dishes that include white rice as one of its accompaniments. It also goes well with plantains or sweet potatoes.

8. Leftovers make delicious meals: If you have leftovers, turn them into a hearty lunch by adding vegetables, meat or fish and turning your dish into a pilaf or curried rice.

Now that you have finished reading these tips for perfect results, get ready to amaze everyone in your home with this flavorful and delicious Arroz Amarillo con Garbanzos!

Bottom Line

In conclusion, Arroz Amarillo Con Garbanzos (Saffron Rice With Chickpeas) is a dish that will take you on a journey to the heart of Latin cuisine. Its rich flavors and unique texture make it one of the most popular dishes in Puerto Rico and many other Latin countries. This recipe is the perfect choice for any chef looking to spice up their menu with something exotic yet familiar that will transport their diners to a different world.

To achieve the perfect result, follow my recipe and tips carefully and don’t forget to use high-quality ingredients such as saffron strands, basmati rice, and chickpeas. You can also try adding variations such as chorizo or vegetables to put your own spin on the dish.

Arroz Amarillo Con Garbanzos is more than just a dish, it’s a cultural symbol that carries with it memories of past generations, family gatherings, and traditional celebrations. It’s the kind of food you want to share with others, all gathered around a table in conversation and good company.

So, what are you waiting for? Head to your kitchen and start preparing this delicious dish today. Your taste buds will thank you, and your guests will leave impressed with your culinary skills. Arroz Amarillo Con Garbanzos is not just a recipe, but an experience – an immersion in the flavor, history and culture of Latin cuisine.

Arroz Amarillo Con Garbanzos (Saffrron Rice With Chickpeas)

Arroz Amarillo Con Garbanzos (Saffrron Rice With Chickpeas) Recipe

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.
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Prep Time 15 mins
Cook Time 30 mins
Course Side Dish
Cuisine Spanish
Calories 546.8 kcal


  • 2 1/2 cups chickpeas, canned (reserve liquid)
  • 3 garlic cloves
  • 1 teaspoon salt
  • 2 chorizo sausages
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, peeled, seeded, cored and chopped
  • 1/2 cup tomato sauce
  • 2 cups rice, Valencia short grain
  • 1/2 white wine, dry
  • 4 saffron strands


  • 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.

Add Your Own Notes


Serving: 196gCalories: 546.8kcalCarbohydrates: 80gProtein: 14.8gFat: 18.3gSaturated Fat: 4.4gCholesterol: 17.6mgSodium: 1043mgFiber: 6.3gSugar: 2.4g
Keyword < 60 Mins, Rice, Vegetable
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.