Sopa De Arroz Con Garbanzos Recipe
Ingredients
| 2 tablespoons bacon drippings | ||
| Rice grain | 1 Cup (16 tbs) | |
| 1 medium-size onion, finely chopped | ||
| Salt | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Canned tomatoes | 1 1/4 Cup (16 tbs) | |
| Canned chickpeas | 2 1/2 Cup (16 tbs), drained | |
| Water | ||
Directions
1 Heat the drippings in a large heavy skillet over medium-high heat. Add the rice and brown it until rice is uniformly golden. Add the onion and saute until onion is translucent.
2 Add the seasonings, garlic, tomatoes and chick-peas. Add enough water to cover the rice well.
3 Reduce the heat, cover, and simmer for about 30 minutes, or until rice is done. Do not stir while rice is cooking. If necessary, add additional liquid but do so carefully; pour the water against the side of the pan so as not to disturb the rice mixture. This trick assures fluffy Mexican rice and prevents gumminess.
2 Add the seasonings, garlic, tomatoes and chick-peas. Add enough water to cover the rice well.
3 Reduce the heat, cover, and simmer for about 30 minutes, or until rice is done. Do not stir while rice is cooking. If necessary, add additional liquid but do so carefully; pour the water against the side of the pan so as not to disturb the rice mixture. This trick assures fluffy Mexican rice and prevents gumminess.
Chef
