Ingredients
- 28 ounces 1 can garbanzo beans, rinsed and drained
- 1/2 cup sun dried tomatoes, soaked for 3 hours
- 1/2 onion, chopped
- 3 tbsp extra virgin olive oil
- 1 cup chicken or vegetable broth
- 2 tsp butter
- salt, to taste
- 1/2 cup dry rice
- fresh parsley as a garnish (optional)
Method
- Drain and chop the sun dried tomatoes. Add 2 Tbsp olive oil, sun dried tomatoes, and onion to a pot and saute for 5 minutes. Add the chicken or vegetable broth and simmer for 5 minutes.
- In another pot add 1 Tbsp olive oil and butter. Add the rice and mix well for 5 minutes.
- Puree the sauce from the first pot and add it to the pot with rice.
- Add the garbanzo beans and salt and cook for 20 minutes on low heat.
- Cover with the lid and let sit for 15 minutes. Garnish with parsley.