Recipe - Arroz Con Garbanzos (Rice With Chick-Peas)

One half pound Dried chickpeas
(rinsed in cold water,
Picked over, and
Left in water to cover
Overnight, or
4 cup Canned, drained
2 qt Water
1 Bay leaf
4 ounce Salt pork rind removed
1 lg Onion finely chopped
2 Cloves garlic finely
Chopped
1 lg Green bell pepper finely
Chopped
One fourth pound Smoked slab bacon rind
Removed
And finely minced
1 cup Canned tomatoes drained
And chopped
1 Chorizo link minced
(or other spicy sausage)
Fresh ground black pepper
To taste
One fourth cup Dry sherry
2 cup Longgrain rice

If using dried chickpeas, place the soaked peas in a large stock pot with
the water and bay leaf and simmer, covered, over low heat 2 One half hours, or
until tender. Drain, reserve the cooking liquied, and discard the bay
leaf. There should be 3 cups of liquid; if necessary, add some water to
make that amount. If using cooked or canned chickpeas, use 4 cups water
in place of the reserved cooking liquid. In a large, heavy casserole, cook
the salt pork, stirring over low heat 4 to 5 minutes. Add the onion,
garlic, bell pepper, chorizo, and bacon, and cook over low heat until the
onions are tender, 8 to 10 minutes. Add the tomatoes, salt, pepper, sherry,
rice, reserved cooking liquied, and chickpeas, and stir to blend. Cook
over mediumhigh heat until most of the liquied has been absorbed and small
craters appear over the top of the rice, 10 to 25 minutes. Reduce the heat
to low, stir the rice with a fork, cover, and cook until the rice is
tender, 10 to 15 minutes. Remove the salt pork and serve.

Recipe By : "Memories of a Cuban Kitchen" by Mary Urruria

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip