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.
Ingredients
- 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
Instructions
- 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
Nutrition
Serving: 196gCalories: 546.8kcalCarbohydrates: 80gProtein: 14.8gFat: 18.3gSaturated Fat: 4.4gCholesterol: 17.6mgSodium: 1043mgFiber: 6.3gSugar: 2.4g
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