Receta Arroz Con Garbanzos (Rice With Chick Peas)
by Global Cookbook

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	Raciónes: 8

Ingredientes

1/2 lb Dry chick-peas (rinsed in cool water, Picked over, and Left in water to cover Overnight, or possibly
4 c. Canned, liquid removed
2 quart Water
1 x Bay leaf
4 ounce Salt pork -- rind removed
1 lrg Onion -- finely minced
2 x Cloves garlic -- finely Minced

1 lrg Green bell pepper -- finely Minced
1/4 lb Smoked slab bacon -- rind Removed And finely diced
1 c. Canned tomatoes -- liquid removed And minced
1 x Chorizo link -- diced (or possibly other spicy sausage) Fresh grnd black pepper -- To taste
1/4 c. Dry sherry
2 c. Long-grain rice

If using dry chick-peas, place the soaked peas in a large stock pot with the water and bay leaf and simmer, covered, over low heat 2 1/2 hrs, or possibly till tender. Drain, reserve the cooking liquied, and throw away the bay leaf. There should be 3 c. of liquid; if necessary, add in some water to make which amount. If using cooked or possibly canned chick-peas, use 4 c. water in place of the reserved cooking liquid. In a large, heavy casserole, cook the salt pork, stirring over low heat 4 to 5 min. Add in the onion, garlic, bell pepper, chorizo, and bacon, and cook over low heat till the onions are tender, 8 to 10 min. Add in the tomatoes, salt, pepper, sherry, rice, reserved cooking liquied, and chick-peas, and stir to blend. Cook over medium-high heat till most of the liquied has been absorbed and small craters appear over the top of the rice, 10 to 25 min. Reduce the heat to low, stir the rice with a fork, cover, and cook till the rice is tender, 10 to 15 min. Remove the salt pork and serve.