Arroz Amarillo Con Garbanzos (saffrron Rice With Chickpeas)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 1/2 cups chickpeas, canned (reserve liquid)
• 3 garlic cloves
• 1 teaspoon salt
• 2 chorizo sausages
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 green bell pepper, peeled, seeded, cored and chopped
• 1/2 cup tomato sauce
• 2 cups rice, valencia short grain
• 1/2 wine, dry
• 4 saffron strands

Recipe

• 1 drain the chick peas, reserving the liquid.
• 2 measure out the liquid, adding water to bring the amount to three cups.
• 3 mash garlic, salt and pepper into a paste.
• 4 remove casing from chorizos and slice meat into 1/2 inch rounds.
• 5 toast the saffromn strands in a small dry skillet over medium heat for about 30 seconds.
• 6 heat the oil over medium heat in a paellera or other wide shallow pan.
• 7 add onion and green pepper and saute for about three minutes until onion is translucent.
• 8 stir in the garlic paste and the sausage and cook for two more minutes.
• 9 stir in the tomato sauce and cook another two to three minutes.
• 10 add the rice, the three cups of liquid, the wine and the saffron and stir lightly.
• 11 add the chick peas and bring to a boil.
• 12 reduce heat, cover and simmer for about thirty minutes, until the rice is tender and has absorbed most of the liquid.
• 13 fluff with a fork and serve.