Rice with Garbanzo Beans Serving Size - 7 Prepared By - Sheri Recipe Rating
			1 pound garbanzo beans, cleaned and rinsed 2 cups diced onions 1 cup diced red bell pepper 1 cup diced green bell pepper 1/4 cup olive oil 6 cloves garlic, mashed 1 Spanish chorizo link, sliced 2 cups parboiled rice 1/2 teaspoon Bijol powder 3 cups chicken broth 1/2 cup white wine 1/2 cup tomato puree 1 teaspoon sweet Spanish paprika 1 teaspoon salt 1/4 teaspoon black pepper 1 cup diced Roma tomatoes
			Put the beans in a large pot, cover with cold water, and let soak overnight. Drain the beans, cover them with fresh water, and toss in a shot of olive oil—about a tablespoon. Bring the beans to a boil over high heat, then reduce heat to medium-low, and simmer for 40 to 60 minutes, or until the beans are cooked and soft. Make a sofrito by sautéing onion and red and green peppers in olive oil over low heat until the onions are translucent. Add the garlic and chorizo and cook just a minute or two more, stirring occasionally. Place the sofrito, chorizo, garbanzo beans, rice, Bijol powder, chicken broth, wine, tomato puree, paprika, salt, and pepper in a large saucepan or stockpot. (Save the diced tomatoes for the end.) Bring to a boil over high heat and cook, uncovered, for 2 to 3 minutes. Immediately cover, reduce heat to low, and simmer for about 20 to 30 minutes, or until the rice is fully cooked. Fluff the cooked rice with a fork, fold in the diced fresh tomato, and serve hot.