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Arroz Amarillo Con Garbanzos Saffrron Rice With Chickpeas Recipe

Transport your taste buds to a vibrant Cuban-Chinese restaurant in Chelsea, NYC! This Arroz Amarillo con Garbanzos recipe recreates the magic of a cherished dish, inspired by "A Taste of Old Cuba." Experience the perfect blend of saffron-infused rice, tender chickpeas, and savory chorizo in this authentic Cuban delight. Easy to follow instructions will have you enjoying this flavorful rice dish in under an hour!

Prep Time 15 mins
Cook Time 45 mins
Calories 546.8 kcal
Protein 29g
Rating 4.0 (1 Reviews)
Arroz Amarillo Con Garbanzos Saffrron Rice With Chickpeas 93

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Arroz Amarillo Con Garbanzos Saffrron Rice With Chickpeas

  1. Drain the chickpeas, reserving the liquid in a measuring cup.
  2. Add water to the reserved chickpea liquid to reach a total of 3 cups.
  3. In a small bowl, mash together the minced garlic, salt, and pepper to form a paste.
  4. Remove the casings from the chorizo and slice the meat into 1/2-inch rounds.
  5. Toast the saffron threads in a small dry skillet over medium heat for 30 seconds, until fragrant.
  6. Heat the olive oil in a paella pan or wide, shallow pan over medium heat.
  7. Add the chopped onion and green pepper and sauté for 3 minutes, until the onion is translucent.
  8. Stir in the garlic paste and chorizo. Cook for 2 minutes, until the chorizo is slightly browned.
  9. Stir in the tomato sauce and cook for another 2-3 minutes.
  10. Add the rice, 3 cups of liquid, white wine, and toasted saffron to the pan. Stir gently to combine.
  11. Add the chickpeas and bring the mixture to a boil.
  12. 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.
  13. Remove from heat and let stand, covered, for 5 minutes.
  14. Fluff the rice with a fork before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

43 g

Sugar

9g

Fat

21g

Carbs

26g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Beef & Red Meat Pork Recipes Bean & Lentil Recipes The Americas Caribbean One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Side Dishes Rice Vegetables Pasta Rice And Grains