Arroz Con Garbanzo (Spanish Rice And Beans) Recipe

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Servings: 4

Ingredients

Cost per serving $2.50 view details
  • 2 Tbsp. extra virgin olive oil
  • 19 ounce canned chickpeas, (2 c.) liquid removed and rinsed
  • 1/2 tsp cayenne pepper
  • 1 med yellow onion. diced, (2 c.)
  • 10 med garlic cloves, crushed
  • 1 c. uncooked long grain white rice
  • 1 1/2 tsp saffron strands
  • 2 c. vegetable broth
  • 1 c. dry sherry
  • 1 x ripe medium tomato, diced (1 c.)
  • 14 ounce canned sliced red pimientos, (1 c.) liquid removed and diced
  • 1 c. frzn petite peas
  • 20 x pitted black olives, cut in half
  • 1 loaf Cuban bread Salt and freshly grnd black pepper, to taste

Directions

  1. Preheat oven to 350 degrees F. Heat extra virgin olive oil in a large nonstick frying pan. Add in chickpeas and cayenne and saute/fry on high 1 minute. Remove to a plate, lower heat to medium-high, add in onion and garlic, and saute/fry 5 min. Add in rice to frying pan. Saute/fry a few seconds. Sprinkle saffron over rice and add in broth. Bring to a simmer and add in sherry, tomato, and pimientos. Return chickpeas to frying pan. Cover and simmer 15 min.
  2. Add in peas and olives and cook 1 minute. Add in salt and pepper to taste.
  3. Place bread in oven to hot through, 5 to 7 min.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 590g
Recipe makes 4 servings
Calories 1483  
Calories from Fat 962 65%
Total Fat 107.2g 134%
Saturated Fat 30.04g 120%
Trans Fat 0.0g  
Cholesterol 93mg 31%
Sodium 2302mg 96%
Potassium 634mg 18%
Total Carbs 84.41g 23%
Dietary Fiber 7.6g 25%
Sugars 8.13g 5%
Protein 33.0g 53%
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