Mouth-Watering Arroz Con Garbanzos Recipe: Try Now!

What’s up, foodies? Are you looking for a recipe that ticks all the boxes – flavor bomb, affordable, versatile, healthy, and easy? If yes, then I’ve got something that will make your taste buds dance: Arroz con Garbanzos, also known as Rice with Chickpeas.

As a chef specializing in Brazilian and American cuisine, I love experimenting with different ingredients and techniques to create fusion dishes that are both traditional and modern. And when it comes to Arroz con Garbanzos, I can confidently say it’s a classic Latin American recipe that has stood the test of time.

The dish originated in Puerto Rico but is now consumed across Latin America and beyond. It’s simple yet satisfying – rice simmered with onion, garlic, peppers, tomato sauce, canned chickpeas or dried garbanzo beans, and spices like bay leaf and smoked paprika. You can add some chorizo for a smoky kick or bacon for extra depth. The result is a savory rice dish that’s comforting and nutritious.

What I love about Arroz con Garbanzos is how customizable it is. You can use any type of rice you prefer (long-grain white rice or brown rice), adjust the seasoning (more salt or less), or swap out the proteins based on your dietary preferences (vegan or non-vegan). Plus, the leftovers make excellent lunch options for the next day.

Whether you’re cooking for one, two or a crowd, Arroz con Garbanzos has got you covered. It’s perfect as a side dish or an entree on its own. So grab your apron and let’s get started!

Why You’ll Love This Recipe

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

Hey there foodies! Are you looking for a dish that is both satisfying and has tons of flavor? Look no further than Arroz Con Garbanzos! This delicious recipe will become an instant favorite as soon as you take your first bite.

So why will you love this recipe so much? Well, let me break it down for you. First off, the combination of long-grain white rice and dried garbanzo beans is a match made in culinary heaven. The fluffy texture of the rice balances out the hearty protein of the garbanzo beans so perfectly. But don’t just take my word for it – try it out yourself!

Now let’s talk about the flavor. The ingredients list might seem like a bit much, but trust me it all comes together beautifully. The addition of chorizo sausage, thick slab bacon, green bell pepper, garlic cloves, onion, bay leaf, canned whole tomatoes, tomato sauce, and dry sherry are what give this dish its depth and complexity of flavors. And did I mention the fresh ground black pepper and salt to taste? Yum!

But it’s not just about the taste – Arroz Con Garbanzos is also a versatile dish. It can be served as a side to grilled meats or fish, or as a vegetarian main course on its own with a side salad. It’s perfect for bringing to potlucks or sharing with friends at a dinner party.

Trust me when I say that once you try this recipe, it’ll quickly become a go-to in your kitchen repertoire. So grab your apron and get to cooking – your taste buds will thank you!

Ingredient List

 A delicious fusion of Latin and Middle Eastern flavors in a single dish!
A delicious fusion of Latin and Middle Eastern flavors in a single dish!

So what do we need for this delicious Arroz Con Garbanzos recipe?

  • 1 cup of long-grain white rice

  • 2 cups of water

  • 1/4 cup of dry sherry

  • Salt and fresh ground black pepper to taste

  • 1 chorizo sausage sliced

  • 1/2 can of canned whole tomatoes

  • 1/2 can of tomato sauce

  • 2 oz. thick slab bacon diced

  • 1 green bell pepper, seeded and cubed

  • 4 garlic cloves minced

  • 1 onion chopped

  • 1 bay leaf

  • 1 cup of dried garbanzo beans or two cans (15 oz.) of canned chickpeas, drained and rinsed.

  • 3 tbsp. olive oil

Here’s a pro tip: If you can’t find dried garbanzo beans, you can substitute for a lb. of canned chickpeas. However, the flavor will not be as powerful as when using dried beans. And don’t forget that rice is used differently depending on the country’s origin. So keep in mind that we are talking about long-grain white rice for this Arroz Con Garbanzos recipe!

The Recipe How-To

 Experience a burst of flavors and textures in every spoonful of this rice recipe.
Experience a burst of flavors and textures in every spoonful of this rice recipe.

Cooking the Rice and Beans

  1. First things first, I soak 2 cups of dried garbanzo beans overnight for at least 12 hours to ensure they are well hydrated and will have a more even texture when cooked. Then I drain and rinse them thoroughly.

  2. Next, I heat up a large pot with 2 tbsp of olive oil and sauté 1 chopped onion, 1 diced green bell pepper, 4 minced garlic cloves, 1 chopped thick slab bacon, and 1 sliced chorizo sausage until the vegetables are tender and the meat is browned.

  3. Once that’s done, add in 2 cups of long-grain white rice and stir it around for about 5 minutes on medium-high heat until it starts to get toasted.

  4. Then, pour in 4 cups of water, 1 cup of canned whole tomatoes, and 1 cup of tomato sauce followed by the drained beans, a bay leaf, a tablespoon of dry sherry, and season with salt and fresh ground black pepper.

  5. Bring the whole pot to a boil, reduce the heat to low, cover it tightly with a lid, and simmer for 20-25 minutes or until the rice is tender and the beans are soft but not mushy.

  6. After the timer goes off, remove the pot from heat and let it sit covered for 5 minutes to let the steam settle.

  7. Fluff up your creamy Spanish rice with chickpeas using a fork or chopsticks, discard the bay leaf and serve hot on its own or with some salad on the side for an extra crunch!

This recipe is versatile enough so that you can substitute chickpeas with any type of legume like pigeon peas or stewed chickpeas (con gandules). It also allows for variations like making it into a one-pot meal by adding chicken or vegetables (arroz con pollo), making it baked (arroz al horno), or flavorful with currants (rice currants chickpeas). Whatever you choose, just remember #hustleondemand and let your culinary creativity shine through!

Substitutions and Variations

 A little bit of rice, a little bit of chickpeas, and a whole lot of taste!
A little bit of rice, a little bit of chickpeas, and a whole lot of taste!

Alright, so you want to make this Arroz Con Garbanzos recipe but don’t have all the ingredients? Well, let me tell you that I always encourage people to experiment and make their own unique versions of a classic recipe. Here are some substitutions and variations that you can try:

– Long-grain white rice: You can use brown rice or any other type of short or medium-grain white rice if long-grain is not available.

– Dry sherry: Marsala or white wine vinegar can be used instead of dry sherry although the taste won’t be exactly the same.

– Chorizo sausage: If you’re having trouble finding chorizo or trying to substitute it for something more readily available, you can use smoked sausages or even bacon.

– Canned whole tomatoes and tomato sauce: If you want to add a twist to the recipe, try substituting the canned tomatoes with fresh ones. Use about 3 large tomatoes and chop them up in small pieces for best results.

– Green bell pepper: Red bell peppers or yellow bell peppers could also work as substitutes. Just don’t go too wild with using different kinds of peppers as they may change the overall taste drastically.

– Onion and garlic cloves: You can substitute these with shallots and scallions if necessary.

– Dried garbanzo beans and canned chickpeas: This is one of those recipes where you absolutely must use one of these ingredients. I recommend using dried garbanzo beans over canned ones though, as the results will be much better.

– Olive oil: Feel free to substitute olive oil with any other type of vegetable oil such as canola or sunflower.

– Pigeon peas instead of chickpeas: You can also use pigeon peas instead of chickpeas which is another popular variation called Arroz con Gandules in Puerto Rico.

There are so many ways that you can customize this recipe to fit your taste buds and the ingredients available in your pantry. Don’t be afraid to be creative!

Serving and Pairing

 You don't need fancy ingredients to make a mouthwatering meal. This recipe proves it!
You don’t need fancy ingredients to make a mouthwatering meal. This recipe proves it!

Alright, my foodies, now we’re talking. The moment you’ve been waiting for: serving and pairing your delicious arroz con garbanzos. Let me tell you, this dish is simply perfect on its own but if you want to take it to another level, let’s discuss some great serving and pairing options.

First of all, let’s talk about the classic way of serving arroz con garbanzos. You can serve it right out of the pot and enjoy it with an ice-cold bottle of beer. Yes, my friend, that’s how we do it in Brazil and America! This dish has a hearty and filling consistency that pairs perfectly with any beverage, but beer gives it that extra kick.

Secondly, let’s complement the dish with some sides. A green salad or a citrus salad is a great way to balance out the heaviness of the rice and chickpeas. You can also serve some savory baked chorizo on the side as an appetizer before digging into the main course.

Thirdly, let’s talk about pairing options. As mentioned before, this dish is traditionally served with beer or other cold beverages such as soda or iced tea. However, dry red wine or dry sherry also pair well with arroz con garbanzos due to the smoky flavors in them.

Lastly, don’t forget about leftovers! This dish reheats well so feel free to enjoy it for lunch the next day. You can stuff it in a burrito or make a rice bowl topped off with some fresh veggies.

In summary, arroz con garbanzos is a versatile dish that can be enjoyed on its own or paired with complementary sides and beverages such as beer or dry red wine. Feel free to experiment and make it your own!

Make-Ahead, Storing and Reheating

 The perfect comfort food for days when you're craving something filling and flavorful.
The perfect comfort food for days when you’re craving something filling and flavorful.

Making this flavorful arroz con garbanzos dish ahead of time is easy and incredibly convenient. After cooking, it can be stored in an airtight container in the refrigerator for up to four days. Simply reheat this delicious side dish on the stovetop or in the microwave for a quick and easy meal.

If you’re planning on making this dish with leftovers, it’s best to store the cooked rice and chickpeas separately. Once you’ve assembled the dish, store it in an airtight container in the fridge until ready to serve. This will prevent the rice from getting mushy and help maintain its texture when reheated.

When reheating, you can add a bit of water or chicken broth to loosen up the rice and prevent it from drying out. Reheat slowly on low heat to make sure everything is heated through, stirring gently as needed.

This hearty arroz con garbanzos dish also makes for great leftovers that can be used in creative ways. Add it to your salad for an extra boost of protein and flavor or pack it for lunch. You can even use it as a filling for stuffed peppers or tacos.

In conclusion, this customizable recipe is perfect for meal prepping as well as for last-minute dinners. By keeping a batch on standby, you’ll always have a delicious and easy-to-reheat side dish ready whenever you need it!

Tips for Perfect Results

 Want to spice up your rice game? Arroz con Garbanzos is the answer!
Want to spice up your rice game? Arroz con Garbanzos is the answer!

Now let’s dive into the tips that will ensure a perfect and delightful Arroz Con Garbanzos.

First, let me tell you that the type of rice used affects the end result. Therefore, to achieve the best taste and texture, I recommend using long-grain white rice.

A common mistake when cooking rice is adding too much water, leaving it mushy and sticky. To avoid this, use 1-2 cups of water per cup of rice, depending on your desired consistency.

When cooking with dry sherry, a good rule of thumb is to add it at the end to enhance the flavor without overpowering it.

It’s essential to season your dish with fresh ground black pepper and salt, being careful not to overdo it.

For those who want more of a kick in their Arroz Con Garbanzos, try experimenting with chorizo sausage or adding some green bell pepper.

If you’re trying to cut down on calories or want a vegetarian option, substitute thick slab bacon with olive oil to create a healthier version while still maintaining its rich flavor.

To speed up the cooking process, use canned whole tomatoes or tomato sauce instead of fresh ones. However, be mindful of its sodium content as canned products tend to have more than fresh ones.

Don’t forget about your garlic cloves! Adding minced garlic will bring an earthy aroma and flavor that will elevate your dish significantly.

One crucial tip when working with garbanzo beans is always to cook them soaked or drain-rinse if using canned chickpeas. This will prevent them from becoming mushy when added to your dish.

Finally, for a twist on this classic recipe, try substituting rice with brown rice or pigeon peas. These substitutions create a robust and nutty flavor that blends perfectly with garbanzo beans and chorizo sausage.

By following these tips and tricks, your Arroz Con Garbanzos will undoubtedly impress your friends and family, transporting them to the vibrant streets of Puerto Rico or the aroma-filled kitchens of Cuba.


Now that you know how to cook an authentic and delicious arroz con garbanzos, you might still have some questions or doubts. I’m going to answer the most frequent ones in this section so that you can have all the information and confidence you need to prepare this recipe at home. Let’s dive into the FAQ!

Are garbanzo beans cooked chickpeas?

One common inquiry that I have received is whether canned chickpeas are cooked or not. To answer this, canned chickpeas are already precooked and can be consumed straight out of the can. However, it is crucial to drain and rinse them thoroughly before using them in your recipe.

Is chickpea rice better?

The nutritional profile of this variety of rice is impressive. It contains significantly fewer calories, sodium, and carbohydrates compared to white rice. Additionally, it boasts a higher fiber and protein content. In fact, it offers three times as much protein and twice as much fiber as brown rice. What’s more, it has almost 30% fewer net carbs than the latter.

How long to cook soaked chickpeas?

Once the beans have completed soaking, it is important to thoroughly drain and rinse them. Next, grab a large pot and add in the soaked beans. Make sure to cover them with a few inches of water before bringing the pot to a boil. Once the boiling point is reached, reduce the heat and let the beans simmer for approximately 1 ½ to 2 hours or until they reach the desired level of tenderness.

Bottom Line

And there you have it, my friends. A delicious and hearty recipe for Arroz Con Garbanzos, perfect for any weeknight dinner or special gathering with family and friends.

Don’t be afraid to experiment with different ingredients to make this recipe your own. Try substituting the chorizo sausage with chicken or tofu for a vegetarian option. Add some diced jalapeño peppers for some extra kick, or try different spices and seasonings to make the dish truly unique.

But no matter how you customize it, one thing is certain: this recipe will delight your tastebuds and fill your belly with warmth and comfort. So go ahead and give it a try – I guarantee you won’t regret it!

Thank you for taking the time to read my article and for joining me on this culinary journey. As always, happy cooking!

Arroz Con Garbanzos (Rice With Chickpeas)

Arroz Con Garbanzos (Rice With Chickpeas) Recipe

Another Cuban favorite. This is wonderful! If using dried beans 2-1/2 hours cooking time until tender.
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Prep Time 15 mins
Cook Time 55 mins
Course Main Course
Cuisine Fusion
Calories 485.5 kcal


  • 1/2 lb dried garbanzo beans, rinsed in cold water, picked over, and left in water to cover overnight or 4 cups canned chick-peas, drained
  • 2 quarts water
  • 1 bay leaf
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 large green bell pepper, seeded and finely chopped
  • 1/2 lb smoked thick slab bacon, rind removed and finely diced
  • 1 cup drained and chopped canned whole tomatoes or 1 cup prepared tomato sauce
  • 1 chorizo sausage or 1 other spicy sausage, diced
  • 1 1/2 teaspoons salt, to taste
  • fresh ground black pepper, to taste
  • 1/4 cup dry sherry
  • 2 cups raw long-grain white rice


  • 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.

Add Your Own Notes


Serving: 426gCalories: 485.5kcalCarbohydrates: 59.8gProtein: 14.5gFat: 17.8gSaturated Fat: 5.6gCholesterol: 25.9mgSodium: 820.4mgFiber: 6.4gSugar: 5.5g
Keyword < 4 Hours, Beans, Caribbean, Cuban, Long-Grain Rice, Low Cholesterol, Rice
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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.