Arroz con Garbanzo



In a Medium Pujols Kitchen Caldero, heat the olive oil and sugar until sugar is brown.


Add the chorizo and cook for 5 minutes, breaking it up it into pieces.


Add the bouillon cubes until they are all dissolved.


Add everything else to the pot except for the water. Cook for 5 minutes,

stirring frequently.


Add the water and give the rice a good stir. When the water begins to boil, turn the heat to a low/medium and cover.


Let the rice get happy for about 10 minutes and set the heat to

low for another 10 minutes.


Stir the rice away from the edges and make a mound in the middle

of the pot. This keeps the rice from burning to the edge.


Turn off the heat and let it sit for 5 minutes, then serve.




1 tablespoon of olive oil


1 teaspoon of sugar


½ cup of beef or pork chorizo


2 large chicken bouillon cubes

(or 4 small cubes)


¼ cup of green bell pepper, diced


¼ cup of red bell pepper, diced


¼ cup of onion, chopped


1 tablespoon of minced garlic


2 tablespoons of chopped cilantro


1 (15 ounce) can of garbanzo beans, drained


2 cups of white rice


4 cups of water

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