Garbanzo Frito | Allergy Friendly Recipe for Traditional Cuban Food | Budget Friendly Pantry Cooking

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika enhances flavor without added cost.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder is a convenient alternative.

Start by cooking the rice in a rice cooker with a ratio of 1.5 cups of water to 1 cup of rice. For this recipe, use 2 cups of rice and 3 cups of water, adding enough salt to make the water taste salty before starting the cooker.

Dice the chorizo into small pieces.

Add the diced chorizo to a pan over heat to start rendering out some of its fat.

If the chorizo does not release much fat, add a drizzle of olive oil to the pan.

Once the chorizo is sautéed, add the diced green bell pepper and red onion to the pan to sauté together with the chorizo.

Drain the can of garbanzo beans and add them to the pan with the chorizo and vegetables.

Season the mixture with salt, oregano, garlic powder, paprika, and cumin to taste, mixing everything together.

Taste the mixture and adjust the seasoning as necessary before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens