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Spanish Rice Pilaf with Chick Peas Serves 6 to 8 3 ounces smoked bacon, diced 1 large onion, finely chopped 5 cloves garlic, minced 1 red bell pepper, stemmed, seeded, and finely chopped 1 1/2 cups long-grain white or brown rice 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 1/4 cup dry sherry 3 cups water 1 bay leaf 2 cans chick peas (a.k.a. garbanzo beans), drained Heat a large, flameproof casserole over low heat and fry the bacon until lightly browned. Increase the heat to medium and add the onion. Cook 4 minutes, stirring occasionally. Add the garlic and bell pepper and cook 4 to 6 minutes more, until all the vegetables are softened. Tip the pan and spoon off all but about 2 tablespoons of the bacon fat. Add the rice and stir about 3 minutes, until well coated and just beginning to brown. Add the salt, pepper, sherry, water, bay leaf, and chick peas. Cook, covered, over medium heat, until most of the liquid has been absorbed and the rice is tender, 25 to 35 minutes for white rice and 40 to 45 minutes for brown rice. Let stand 10 minutes with cover on. Fluff with a fork, remove bay leaf, and serve. |
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