Rice and Garbanzo Beans

Tonight we had another Cuban dish for dinner. I've had many variations of rice and beans, but never with garbanzo beans. They were really good! They have a much different texture than a black bean or kidney, they have a nice bite to them. I used a poblano instead of a green bell pepper, and smoked paprika instead of Spanish, so this dish had a nice bit of spice to it. Next time, I might add some sour cream or monterey jack cheese on top just for a little something extra. It was very warm and comforting, definitely something i'll make again.

Rice and Garbanzo Beans

1 lb. garbanzo beans
2 c. diced onions
1 c. diced red pepper
1 c. diced green pepper
½ c. EVOO
6 garlic cloves
2 c. parboiled rice (I used fair trade organic brown basmati)
½ tsp. Bijol powder
3 c. chicken stock
½ c. white wine
1 chorizo link, diced (omitted)
½ c. tomato puree
1 tsp. Spanish paprika
1 tsp. salt
½ tsp. black pepper
1 c. diced roma tomatoes

Sautee onion, red and green peppers in EVOO over low until onions are translucent.
Add garlic and chorizo, cook a few more minutes.
Add the remaining ingredients, except fresh roma tomatoes, bring to a boil, reduce to low, simmer for 20-30 minutes until rice is cooked.
Fluff rice, top with tomatoes.