GARBANZO BEANS 'N' RICE
I love to use fresh vegetables from my garden in this delicious dish. My whole family loves the recipe.-Michele Ridenour, Oswego, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, zucchini and oregano. Cover and cook for 4-6 minutes or until zucchini is crisp-tender, stirring occasionally., Add the beans, salt and pepper; cook and stir until heated through. Serve over rice. Sprinkle with cheese.
Nutrition Facts :
BASMATI RICE WITH FLAX SEEDS AND GARBANZO BEANS
Steps:
- For the rice: Bring 4 cups water to a boil in a medium saucepot. Add the basmati, flax seeds, onions, garlic and salt. Cover, reduce the heat to low, and cook until the rice is tender and has absorbed all of the liquid, 15 to 20 minutes. (If using a rice cooker, combine the ingredients in the rice cooker, stir, and cook according to manufacturer's instructions.)
- For the beans: Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the onions and saute until softened and translucent, about 3 minutes. Add the garlic and saute for 2 minutes. Add the garbanzo beans, thyme and chicken broth. Turn the heat down to low and cook until the flavors have melded and the liquid has reduced by half, about 5 minutes.
- Transfer the rice to a large mixing bowl. Add the garbanzo bean mixture and mix to combine. Serve immediately.
CRISPY GARBANZO BEANS
Provided by Daphne Brogdon
Time 13h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Spread out the garbanzos on a baking sheet and let them dry, uncovered, in the refrigerator overnight. (If you forget to let them dry overnight, it's okay; you'll just need to cook them longer.)
- Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, 4 to 5 minutes per side. Drain on a paper-towel-lined plate; reserve the fat in the pan. Eat the bacon as snack while you cook.
- Preheat the oven to 400 degrees F.
- Add the dried garbanzos to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the garbanzos to a baking sheet and bake until crispy, 35 to 40 minutes, stirring every 10 minutes. (If you did not dry the garbanzos overnight, bake them for 45 to 50 minutes.)
- Let cool to room temp before serving.
PUERTO RICAN RICE AND BEANS (ARROZ CON GANDULES)
Afraid of rice so you use Minute® rice? Try this Puerto Rican style rice passed on from my family and you will never go back! No more boxed rice!
Provided by The Messy Cook
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
- Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
- Turn off heat and let rice sit, uncovered, for 10 minutes more.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 47.1 g, Cholesterol 1.5 mg, Fat 3.8 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 0.4 g, Sodium 1287.7 mg, Sugar 0.6 g
RICE AND CHICKPEAS RECIPE
Dress up your garbanzos in this Rice and Chickpeas Recipe. Rice and add-ins like onions, peppers and Mexican chorizo make this chickpeas recipe a winner.
Provided by My Food and Family
Categories Grains
Time 45m
Yield 12 servings, 2/3 cup each.
Number Of Ingredients 10
Steps:
- Heat oil in large skillet on medium-high heat. Add chorizo, onions, green peppers and garlic; cook and stir 5 min. or until vegetables are crisp-tender.
- Add water, chickpeas and seasonings; stir. Bring to boil.
- Stir in rice; cover. Reduce heat to medium-low; simmer 20 min. or until rice is tender.
Nutrition Facts : Calories 190, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 0 g, Protein 5 g
ARROZ CON GARBANZOS (RICE WITH CHICKPEAS)
Another Cuban favorite. This is wonderful! If using dried beans 2-1/2 hours cooking time until tender.
Provided by Manami
Categories Long Grain Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- If using dried chickpeas, place the soaked peas in a large stockpot with the water and bay leaf and simmer, covered, over low heat 2-1/2 hours, or until tender.
- Drain, reserve the cooking liquid, 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 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, and cook for 5 minutes.
- Add rice, reserved cooking liquid, and chick-peas, and stir to blend.
- Cook over medium-high heat until most of the liquid has been absorbed and small craters appear over the top of the rice, 20 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.
- Serve with masitas de puerco, (fried pork chunks) and platanos maduros (ripe plantains)and a vegetable salad.
Nutrition Facts : Calories 485.5, Fat 17.8, SaturatedFat 5.6, Cholesterol 25.9, Sodium 820.4, Carbohydrate 59.8, Fiber 6.4, Sugar 5.5, Protein 14.5
INDIAN GARBANZO BEANS AND RICE
I adapted a recipe from the American Heart Association for Black Beans and Rice to make this recipe. It's pretty simple to make, and the flavors really come through.
Provided by Phil the Thrill
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook 1-1/2 cups rice in 3 cups of water for 45 minutes or according to package direcitons, omitting salt and margarine.
- Meanwhile, in a small bowl, whisk together oil, lemon juice, garlic, salt, and curry powder. Add cayenne pepper and/or garam masala, if desired.
- Stir beans into cooked rice; transfer to serving platter. Drizzle with oil mixture, add cilantro, and stir gently.
Nutrition Facts : Calories 313.6, Fat 8.2, SaturatedFat 1.2, Sodium 412.2, Carbohydrate 53.2, Fiber 4.9, Sugar 0.7, Protein 7.3
SAFFRON RICE WITH PEAS AND GARBANZO BEANS
Categories Rice Vegetable Side High Fiber Saffron Chickpea Pea Summer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 8
Steps:
- Cook fresh peas in medium saucepan of boiling salted water until tender, about 5 minutes. Drain and reserve. If using thawed peas, set aside.
- Place rice in sieve. Rinse rice under cold running water until water runs clear. Drain. Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice; stir 1 minute. Add broth, salt and saffron; bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Stir peas and garbanzo beans into rice. Cover and let stand 5 minutes. Transfer to bowl and serve.
CALYPSO PORK 'N' GARBANZOS
Cutting onion and sweet pepper in two different ways to combine in two different dishes is one secret to speedy prep time, reports Ellen Burr of Los Angeles, California. "I can prepare both an entree and a tasty vegetable side in little time, with little effort," she says. TIP: To round out the meal, serve over rice or with crusty bread.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place the pork in a large bowl; sprinkle with chili powder. Drizzle with 1 tablespoon oil; toss to coat. In a large skillet, brown pork in remaining oil over medium heat for 5-6 minutes or until no longer pink. Remove and keep warm. , In the same skillet, saute red pepper and onion for 3-4 minutes or until crisp-tender. Stir in the beans, salsa, salt and pork; cook for 3-4 minutes or until heated through.
Nutrition Facts : Calories 362 calories, Fat 16g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1073mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 8g fiber), Protein 27g protein.
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