ARROZ AMARILLO CON GARBANZOS (SAFFRRON RICE WITH CHICKPEAS)
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.
Provided by Chef Kate
Categories Rice
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 546.8, Fat 18.3, SaturatedFat 4.4, Cholesterol 17.6, Sodium 1043, Carbohydrate 80, Fiber 6.3, Sugar 2.4, Protein 14.8
ARROZ CON GARBANZOS (RICE WITH CHICKPEAS)
Another Cuban favorite. This is wonderful! If using dried beans 2-1/2 hours cooking time until tender.
Provided by Manami
Categories Long Grain Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 485.5, Fat 17.8, SaturatedFat 5.6, Cholesterol 25.9, Sodium 820.4, Carbohydrate 59.8, Fiber 6.4, Sugar 5.5, Protein 14.5
RICE WITH CHICKPEAS
This is a favorite of mine, and my friends really like it. The fried chickpeas have a firmer texture than boiled ones. The original recipe that I have calls for making everything from scratch, even the tomato sauce that you top it with! I save time by getting canned chickpeas. Sometimes I prepare it without garlic as an unobtrusive side dish.
Provided by Valeria
Categories Rice
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cover chickpeas with water and simmer 10-15 minutes or until just tender.
- Meanwhile, prepare the rice. In a saucepan, heat 2 tablespoons of oil. Add garlic and fry 2 minutes. Stir in rice and stir-fry 3 to 4 minutes, then stir in 1-1/4 cups stock or water. Simmer 10 minutes, then add another 1-1/4 cups stock or water. Continue cooking 10 to 12 minutes or until liquid is absorbed and rice is tender.
- Drain chickpeas. In a skillet, pour enough oil to just cover the bottom. Add chickpeas and fry, stirring frequently, until golden-brown. Remove chick peas with slotted spoon and stir into rice.
- Serve topped with tomato sauce.
Nutrition Facts : Calories 265.3, Fat 3, SaturatedFat 0.6, Cholesterol 3, Sodium 331.5, Carbohydrate 50.3, Fiber 4.2, Sugar 1.6, Protein 8.9
AUTHENTIC YELLOW RICE - ARROZ AMARILLO
It took me many, many years to really grasp the concept of making GOOD rice. Authentic Mexican and Cuban restaurant quality rice was something I always wanted to achieve, yet I never truly understood or figured it out until I had spoken with a woman of Mexican heritage who taught me the right way - and I've never looked back! If...
Provided by Sarah McCormick
Categories Rice Sides
Time 40m
Number Of Ingredients 6
Steps:
- 1. Rinse the rice in a mesh colander thoroughly to remove all of the surface starch. This step alone can improve your rice dramatically, no matter what type of rice dish you are choosing to make. Rinse the rice until the water runs clear. You may want to dig your hands through the rice, moving it around to really rinse it well. Drain the rice well.
- 2. In a large pot with a tight fitting lid, heat 3 cups of water to a boil. Once boiling, turn heat down to about 4, or medium low. Meanwhile as the water is heating, in a frying pan, heat the olive oil over medium heat until very hot. Add in the onion and cook for about 1 minute, and then add in the rice to the frying pan. Frying the rice before boiling the rice is commonplace in Spanish and Latin kitchens, though many people are not aware of this ever important step. Fry the rice, stirring with a wooden spoon, for about 4-5 minutes.
- 3. Add to the rice the chicken boullion packets and Sazon Goya packets, and stir well. Be sure all of the rice is evenly coated with the seasoning.
- 4. Transfer the rice to the boiling water, stir once, and cover with the lid. DO NOT open the lid until the rice is done, which will be about 20 minutes. The rice relies on the steam to thoroughly cook through, and by removing the lid, you will allow the steam to escape. Once done, fluff with the back of a fork, and serve with black beans and chicken, pork chops, or anything you like.
- 5. Optional: You can add 1/2 C of frozen mixed vegetables to the rice if you'd like to. Just add them when you are in the stage of frying the rice, to the rice, and transfer to the hot water together.
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