RICE WITH CHICKPEAS

Rice with Chickpeas image

Number Of Ingredients 10

Ingredients

1 (8-ounce) can garbanzo beans, (garbanzo beans), rinsed and well drained
2 tablespoons olive oil
1 cup long-grain white rice
1/4 large white onion, chopped
2 cloves garlic (large), very thinly sliced
1/2 teaspoon salt, or to taste
1 3/4 cups canned fat-free reduced-sodium chicken broth
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon crushed red pepper

Steps:

1. Put a paper towel in a small bowl and add the chickpeas to drain them of all moisture. Reserve. In a wide 2-quart saucepan, heat the oil over medium heat. Add the rice, onion, garlic, and salt. Cook, stirring frequently, until the rice is opaque and starts to change color, but doesn't brown and onion start to brown, 4 to 5 minutes. 2. Add the remaining ingredients and the reserved chickpeas. Stir once or twice to mix. Bring to a boil, reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes. Remove from the heat and let the rice stand 5 minutes. If just dry, fluff rice with a fork and stir gently to mix. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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