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.
What You Need
Original recipe yields 12 servings
1 Tbsp. olive oil
1/2 lb. Mexican chorizo, sliced
1/2 cup chopped onions
1/2 cup chopped green peppers
2 cloves garlic, minced
3 cups water
1 can (15 oz.) chickpeas (garbanzo beans), drained
1 pkt. seasoning with coriander and annatto
1/4 tsp. ground black pepper
2 cups long-grain white rice, uncooked
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Let's Make It
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.
Stir in 1 Tbsp. chopped fresh parsley just before serving.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2/3 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.