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Recipe Name: Arroz Con Garbanzos (rice With Chick-peas) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 8

1/2 Pound(s) Dried chick-peas
rinsed in cold water
Picked over, and
Left in water to cover
Overnight, or
4 Cup(s) Canned, drained
2 Quart(s) Water
1 Bay leaf
4 Ounce(s) Salt pork, rind removed
1 Onion, finely chopped
2 Cloves garlic, finely
1 Green bell pepper, finely
1/4 Pound(s) Smoked slab bacon, rind
And finely diced
1 Cup(s) Canned tomatoes, drained
and chopped
1 Chorizo link, diced
or other spicy sausage
Fresh ground black pepper
to taste
1/4 Cup(s) Dry Sherry
2 Cup(s) Long-grain rice
If using dried chick-peas, place the soaked peas in a large stock pot
with the water and bay leaf and simmer, covered, over low heat 2 1/2
hours, or until tender. Drain, reserve the cooking liquied, 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, 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, rice, reserved
cooking liquied, and chick-peas, and stir to blend. Cook over
medium-high heat until most of the liquied has been absorbed and small
craters appear over the top of the rice, 10 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. Recipe
By : "Memories of a Cuban Kitchen" by Mary Urruria File

Nutrition (calculated from recipe ingredients)
Calories: 283
Calories From Fat: 125
Total Fat: 13.9g
Cholesterol: 12.4mg
Sodium: 626.4mg
Potassium: 422.6mg
Carbohydrates: 29.5g
Fiber: 6g
Sugar: 3.1g
Protein: 9.5g

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