Jorge: For a delicious change of pace, we really love to eat rice with garbanzo beans.

Glenn: Maybe you're just getting a little tired of eating all of those black beans every day.

Raúl: No Cuban ever gets tired of black beans!

Jorge: Yes, we can easily eat black beans for breakfast, lunch, and dinner.

Glenn: In any case, Arroz con Garbanzos is a nice, traditional dish without a single black bean.

Drain the beans, cover them with fresh water, and toss in a shot of olive oil -- about a tablespoon.

Bring the beans to a boil over high heat, then reduce heat to medium-low, and simmer for 40 to 60 minutes, or until the beans are cooked and soft.

Make a sofrito by sautéing onion and red and green peppers in olive oil over low heat until the onions are translucent.

Add the garlic and chorizo and cook just a minute or two more, stirring occasionally.

Place the sofrito, chorizo, garbanzo beans, rice, Bijol powder, chicken broth, wine, tomato puree, paprika, salt, and pepper in a large saucepan or stockpot. (Save the diced tomatoes for the end.)

Bring to a boil over high heat and cook, uncovered, for 2 to 3 minutes. Immediately cover, reduce heat to low, and simmer for about 20 to 30 minutes, or until the rice is fully cooked.

Fluff the cooked rice with a fork, fold in the diced fresh tomato, and serve hot.

Three Guys From Miami:

Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food

The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo

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