Wednesday, January 27, 2010

Brown Rice Served with Spanish Style Garbanzos

As Hispanics we tend to eat lots of rice. It is one food we cannot live without. Since I became a vegan 5 years ago, I traded my white rice for brown and even though my extended family are not vegans, they love how I make my brown rice. Two weeks ago I had 3 of them here for dinner and I served them brown rice and Spanish style garbanzos. To those of you who love brown rice and garbanzos here is my recipe. Salud!
Yummy and very mouth watering!

Brown Rice & Spanish Style Garbanzos


4 to 5 c. Brown Rice (soak in water for 45 minutes before cooking)
1/3 c. vegetable oil
1 tsp. salt
7 c. boiling water

In a non stick cooking pot boil water with salt. When water is boiling pour in soaked & drained rice & oil, stir well and let it boil. Make sure the water is about 3 inches above rice level. Cooking brown rice is different than cooking white rice. Brown rice requires more water to cook well. Stir lightly and let it boil until the water starts to evaporate. Then let it dry out completely. Stir it one more time then pour over the rice another 1/2 cup of boiling water. Stir lightly and cover the rice with foil and then place the lid on top. Cook for 30 minutes on low heat. Stir well, cover with foil & lid for another 30 minutes. Before serving check to make sure the rice is fully cooked. If the rice is not completely cooked stir once more and recover and cook for about 20 more minutes. It should come out moist and shiny. Not sticky.


(1) 16 oz. can of garbanzos or 1 Lb. freshly cooked garbanzos
2 Tb. vegetable oil
1/8 tsp. salt
1 envelope of Sazon with Culantro & Achiote
2 envelopes of Jamon flavoring (found in any Spanish section at any large grocery store or local Spanish store)
3 well mashed fresh garlic cloves
5 sprigs of cilantro (chopped well)
a pinch of dried oregano, red crushed pepper, black pepper & garlic powder
2 tablespoons of Goya Recaito (sofrito)
1/3 c. tomato sauce
1 large diced potato

In a non stick cooking pot pour in your oil, mashed garlic, sofrito & cilantro. Saute on med. heat. Add tomato sauce, sazon & both jamon envelopes, simmer and enjoy the aroma. Add garbanzos, dried spices, salt & diced potatoes. Simmer lightly then add 3 c. water then let it boil until the water becomes a nice sauce. If the potatoes are done and the sauce has not thicken, just mash with a fork a few potatoes inside the beans, this creates an instant sauce. Serve garbanzos over your brown rice, add the protein of your choice on the side with salad or cooked veggies.
It is delicious!

Millie's Caribbean Vegan Cuisine


  1. Your recipe looks very appealing. =) We just had rice and beans tonight. Love them!! (though we have to watch the amount of beans we eat due to the low oxalate thing.)

    We love ours chipotle style with lots of toppings including guacamole, corn salsa, pico de gallo, and some thick coconut kefir or coconut yogurt.


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