Rice with Chick-Peas (Arroz con Garbanzos)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 pound dried chick-peas, 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
one 4-ounce piece salt pork, rind removed 1 large onion, finely chopped 2 cloves garlic, finely chopped
1 large green bell pepper, seeded and finely chopped 1/4 pound smoked slab bacon, rind removed and finely diced 1 cup drained and chopped canned whole tomatoes or prepared tomato sauce
1 chorizo or other spicy sausage, diced 1-1/2 teaspoons salt freshly ground black pepper to taste
1/4 cup dry sherry 2 cups raw long-grain white rice



1 If using dried chick-peas, 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 amound. If using cooked or canned chick-peas, use 4 cups water in place of the reserved cooking liquid.
2 In a large, heavy casserole, cook the salt pork, stirring, over low heat 4 to 5 minutes. 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.
3 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. Remove the salt pork and serve.

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