Arroz Amarillo Con Garbanzos Saffrron Rice With Chickpeas Recipes

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.

Steps:

• Drain the chick peas, reserving the liquid.
• Measure out the liquid, adding water to bring the amount to three cups.
• Mash garlic, salt and pepper into a paste.
• Remove casing from Chorizos and slice meat into 1/2 inch rounds.
• Toast the saffromn strands in a small dry skillet over medium heat for about 30 seconds.
• Heat the oil over medium heat in a paellera or other wide shallow pan.
• Add onion and green pepper and saute for about three minutes until onion is translucent.
• Stir in the garlic paste and the sausage and cook for two more minutes.
• Stir in the tomato sauce and cook another two to three minutes.
• Add the rice, the three cups of liquid, the wine and the saffron and stir lightly.
• Add the chick peas and bring to a boil.
• Reduce heat, cover and simmer for about thirty minutes, until the rice is tender and has absorbed most of the liquid.
• Fluff with a fork and serve.

Steps:

• For the achiote oil: Heat the oil and achiote seeds in a saute pan over low heat for 5 minutes. Strain the oil and let cool. Set aside 3 tablespoons for the refrito, and reserve the remaining oil for another use.
• For the refrito: Place the peppers, tomatoes, cilantro and onions in a food processor and pulse until blended. Add in 3 tablespoons of the achiote oil and season the mixture with salt and black pepper. Stir everything together and chill until needed. Set aside 1/2 cup for the arroz amarillo, and then reserve the rest for another use.
• For the arroz: Heat the oil in a pot over medium heat. Add 1/2 cup refrito, achiote powder and turmeric and saute for 2 to 3 minutes. Stir in the rice until evenly coated with the refrito mixture. Stir in the hot chicken stock and bring to a boil. Boil for about 10 minutes, and then reduce the heat to a simmer, cover the pot, and continue to cook the rice for 20 minutes. Chill the rice before serving.

Steps:

• In a small saucer, stir together the lemon juice and the saffron and leave to soak for 15 minutes.
• In a large saucepan, heat the olive oil over medium heat. Add the onion and saute for 4 to 5 minutes, or until softened. Add the garlic and stir for 1 minute more, until the aroma of the garlic is released. Add the rice and stir for 3 to 4 minutes, until the kernels are slightly toasty and make a clicking noise on the pan. Stir in the lemon juice and saffron mixture, then add the chicken stock and bring to a boil. Add the fresh peas, if using, otherwise add the frozen peas during the last 10 minutes of cooking time. Reduce the heat so that the liquid is simmering. Cover and simmer for 20 to 25 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender. Serve hot.

Steps:

• Cover chickpeas with water and simmer 10-15 minutes or until just tender.
• Meanwhile, prepare the rice. In a saucepan, heat 2 tablespoons of oil. Add garlic and fry 2 minutes. Stir in rice and stir-fry 3 to 4 minutes, then stir in 1-1/4 cups stock or water. Simmer 10 minutes, then add another 1-1/4 cups stock or water. Continue cooking 10 to 12 minutes or until liquid is absorbed and rice is tender.
• Drain chickpeas. In a skillet, pour enough oil to just cover the bottom. Add chickpeas and fry, stirring frequently, until golden-brown. Remove chick peas with slotted spoon and stir into rice.
• Serve topped with tomato sauce.