Arroz con garbanzos (rice with chick-peas)

Yield: 8 Servings

Measure Ingredient
½ pounds Dried chick-peas
(rinsed in cold water,
Picked over, and
Left in water to cover
Overnight, or
4 cups Canned, drained
2 quarts Water
1 Bay leaf
4 ounces Salt pork -- rind removed
1 large Onion -- finely chopped
2 Cloves garlic -- finely
Chopped
1 large Green bell pepper -- finely
Chopped
¼ pounds Smoked slab bacon -- rind
Removed
And finely diced
1 cup Canned tomatoes -- drained
And chopped
1 Chorizo link -- diced
(or other spicy sausage)
Fresh ground black pepper --
To taste
¼ cup Dry sherry
2 cups 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 2½ 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

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