Best Garbanzo Beans And Saffron Rice Recipes

Saffron Rice with Peas and Garbanzo Beans image

Yield Serves 6

Number Of Ingredients 8

2 cups shelled fresh peas or frozen, thawed
2 cups basmati rice
4 tablespoons (1/2 stick) butter
1 large onion, finely chopped
3 cups canned low-salt chicken broth
1 teaspoon salt
1/2 teaspoon saffron threads
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained

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.

GARBANZO BEANS AND SAFFRON RICE image

Yield 4

Number Of Ingredients 4

2 14 oz. cans of diced tomatoes (with spices if you prefer)
2 -3 14 oz. cans garbanzo beans
1 package of Spanish yellow rice or basmati rice
pinch of saffron

Steps:

Drain the liquid from the garbanzo beans. Combine all ingredients in a large frying or saute pan. Cook until heated through. Meanwhile prepare rice according to package directions. If cooking basmati rice add saffron when cooking rice. Serve tomato and beans over the rice.