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Spare Ribs Rice And Chickpea Casserole Recipe
|Country style spareribs||2 1⁄2 Pound|
|Onion||1 Large, chopped|
|Garlic cloves||4 Large, chopped|
|Canned beef broth||29 Ounce (Two 14.5 Ounce Cans)|
|Long grain white rice||2 Cup (32 tbs)|
|Canned chickpeas||16 Ounce, drained|
|Water||2⁄3 Cup (10.67 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Chopped fresh cilantro||2 Tablespoon|
|Dried oregano||1 Tablespoon, crumbled|
|Sliced pimientos||4 Ounce, drained|
Serving size: Complete recipe
Calories 5471 Calories from Fat 2524
% Daily Value*
Total Fat 281 g433%
Saturated Fat 104 g519.8%
Trans Fat 0 g
Cholesterol 880 mg
Sodium 5653.2 mg235.6%
Total Carbohydrates 457 g152.3%
Dietary Fiber 44.3 g177.1%
Sugars 19.3 g
Protein 258 g516.2%
Vitamin A 236.5% Vitamin C 198.9%
Calcium 110.3% Iron 185.6%
*Based on a 2000 Calorie diet
Season spare ribs with salt and pepper.
Brown spare ribs in heavy large Dutch oven over high heat.
Transfer ribs to plate.
Add onion and garlic to pot and saute until onion is translucent, about 5 minutes.
Add all remaining ingredients except pimientos to pot.
Bring to boil, scraping up browned bits.
Return ribs and any collected juices to pot.
Push ribs into rice mixture.
Season with salt and pepper.
Spread pimientos evenly over top.
Cover pot and bake until meat and rice are tender and all liquids are absorbed, about 50 minutes.