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.