Arroz con Garbanzos Boricua | Puerto Rican Rice with Chickpeas

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being cost-effective.

chickpeas

💰Cheaper: canned chickpeas

Canned chickpeas save time and are often cheaper.

vegetable broth

🥗Healthier: low-sodium vegetable broth

💰Cheaper: water

Using water reduces costs but may lack flavor.

green olives

💰Cheaper: black olives

Black olives are often less expensive but provide a different flavor.

Introduce the dish as Puerto Rican arroz con garbanzos.

Chop the hickory smoked ham steak into small to medium pieces, equivalent to about 3/4 cup.

Heat a medium-sized caldero over medium-high heat and add a good amount of extra virgin olive oil to taste.

Add the chopped ham to the caldero and sauté until golden brown.

Add 1/2 chopped white onion and cook until the onion is golden and fragrant, not caramelized.

Add more olive oil if needed to prevent drying out.

Add 2 tablespoons of fresh homemade sofrito and 2 tablespoons of tomato sauce, along with 2 heaping tablespoons of stuffed Spanish olives; mix well.

Add 1 packet of sazón and optional ham seasoning for flavor enhancement.

Add 1 can of drained chickpeas and mix to combine.

Add about 1 teaspoon of salt and mix again.

Add 2 cups of medium grain rice and sauté with the other ingredients for a bit to absorb flavors.

Add 2 1/2 cups of water or fill the chickpea can to the top and then 3/4 full with water; mix well.

Wait for the water to come to a simmer before covering the pot.

Check for salt and adjust if necessary before covering.

Once the water simmers, cover the caldero and reduce heat to medium-low, checking in about 8 minutes.

After 8 minutes, stir the rice to combine and ensure even cooking, forming a mountain with the rice in the center.

Set the heat to low, cover, and let it cook for an additional 20 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens