Cuban Rice with Chick-Peas - Arroz con Garbanzos

Ingredients:

1/2 pound dried chick-peas, rinsed in cold water, picked over, and left in water to cover overnight or 4 cups canned chick-peas, drained one 4-ounce piece salt pork, rind removed

1 large green bell pepper, seeded and finely chopped

1 chorizo or other spicy sausage, diced

1/4 cup dry sherry

2 quarts water

1 large onion, finely chopped

1/4 pound smoked slab bacon, rind removed and finely diced

1-1/2 teaspoons salt

2 cups raw long-grain white rice

1 bay leaf

2 cloves garlic, finely chopped

1 cup drained and chopped canned whole tomatoes or prepared tomato sauce

Freshly ground black pepper to taste

Cooking Instructions:

If using dried chick-peas, place the soaked peas in a large stockpot with the water and bay leaf and simmer, covered, over low heat 2-1/2 hours, or until tender. Drain, reserve the cooking liquid, and discard the bay leaf. There should be 3 cups of liquid; if necessary, add some water to make that amound. If using cooked or canned chick-peas, 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, and cook for 5 minutes. Add rice, reserved cooking liquid, and chick-peas, and stir to blend. Cook over medium-high heat until most of the liquid has been absorbed and small craters appear over the top of the rice, 20 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.

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