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 Hosted By
Marcelo |
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1 pound garbanzo beans, cleaned and rinsed |
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1 cup diced red bell pepper |
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1 cup diced green bell pepper |
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1 Spanish chorizo link, sliced |
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1/2 teaspoon Bijol powder |
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1 teaspoon sweet Spanish paprika |
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1/4 teaspoon black pepper |
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1 cup diced Roma tomatoes |
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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.
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