Garbanzos & Brown Rice

I love this recipe because it is so tasty and easy.  Rice and beans with a salad or greens is a perfectly nutritious meal.  I’ve even been known to have some for breakfast with a fried egg and hot sauce, yum!

2 cups of dry Garbanzo beans  (or 1 large can or 2-3 smaller 15 oz ones)

4 cups uncooked brown Basmati rice

ingredients before adding water
ingredients before adding water

1 medium onion diced small

4- 5 cloves of garlic—crushed

2 tablespoons of Sofrito (if you don”t have some on hand add chopped cilantro, more garlic and onion)

1/2 small can of tomato paste (6 oz)

!/2 cup of Manzanilla Olives (stuffed Spanish olives)

Water or Vegetable Broth

Olive oil (about 1/4 cup)

Salt (1 teaspoon or to taste)

  • Soak beans overnight
  • Drain and change water before boiling
  • Cover beans in water (use at least 8 cups)
  • Boil beans  until soft
  • In a separate skillet, sautée onions in olive oil
  • Once onions start to clarify add garlic (and watch so it doesn’t burn)
  • Add rice to beans and stir
  • Add tomato paste and stir
  • Add onion and  garlic mixture

    adding water and sofrito
    adding water and sofrito
  • Add sofrito
  • Add at least 2 cups of liquid (the liquid should sit at least 1/2 inch above the rice and beans in pot)
  • Turn heat to high and bring to a boil
  • Cover and reduce heat to low
  • Cook for 20-30 minutes until rice is fully cooked (light and fluffy)

Note:  This recipe has a higher ratio of beans to rice than many others.  The tomato paste is used for flavor but also to add color to the rice (instead of Sazon Goya- which is laden with MSG, salt and arificial coloring!)


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