Ingredientes para Arroz Amarillo Con Garbanzos Saffrron Rice With Chickpeas
- 2 (15 ounce) cans chickpeas, drained
- 3 garlic cloves, minced
- 1 teaspoon salt
- 12 ounces chorizo sausage
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 (8 ounce) can tomato sauce
- 2 cups medium-grain rice
- 1/2 cup dry white wine
- 1 pinch saffron threads, toasted
- 1/2 teaspoon freshly ground black pepper
- 3 cups water (or enough to make 3 cups with chickpea liquid)
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Cómo preparar Arroz Amarillo Con Garbanzos Saffrron Rice With Chickpeas
- Drain the chickpeas, reserving the liquid in a measuring cup.
- Add water to the reserved chickpea liquid to reach a total of 3 cups.
- In a small bowl, mash together the minced garlic, salt, and pepper to form a paste.
- Remove the casings from the chorizo and slice the meat into 1/2-inch rounds.
- Toast the saffron threads in a small dry skillet over medium heat for 30 seconds, until fragrant.
- Heat the olive oil in a paella pan or wide, shallow pan over medium heat.
- Add the chopped onion and green pepper and sauté for 3 minutes, until the onion is translucent.
- Stir in the garlic paste and chorizo. Cook for 2 minutes, until the chorizo is slightly browned.
- Stir in the tomato sauce and cook for another 2-3 minutes.
- Add the rice, 3 cups of liquid, white wine, and toasted saffron to the pan. Stir gently to combine.
- Add the chickpeas and bring the mixture to a boil.
- Reduce heat to low, cover the pan, and simmer for 30 minutes, or until the rice is tender and most of the liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff the rice with a fork before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
9g
Fat
21g
Carbs
26g
