Running late on dinner? Don't worry — Abuela's got you. This Garbanzo Frito and Rice comes together fast with Conchita Chickpeas, Sofrito, and a few pantry staples. Big flavor, small effort. The Conchita way.
Ingredients
• 2 15.5 oz cans (or 1 29 oz can) Conchita Chickpeas, drained
• 1 can Conchita Sofrito Seasoning
• 1 7 oz can Conchita Red Pimientos, chopped
• 1 link Spanish chorizo, thinly sliced
• 1 cup diced ham
• 1 tbsp. Conchita Extra Virgin Olive Oil
• 1 8 oz can Conchita Tomato Sauce
• ½ cup Conchita White Cooking Wine
• 1 tbsp. Conchita Sazon seasoning
• 1 bay leaf
• 1 garlic clove, minced
• ½ tsp. red pepper flakes (optional)
• 2 tbsp chopped parsley
• 2 cups of your favorite Conchita Rice (White, Jasmine, Parboiled, Basmati or Yellow Rice)
How to make it
Cook the rice according to the instructions on the package.
Sauté chorizo and the ham in a large skillet over medium heat for 3 minutes.
Add the chickpeas to the chorizo and ham, and continue cooking for 3 more minutes until chorizo and ham are browned.
Stir in the rest of the ingredients, except the pepper flakes, and heat until it starts to boil.
Lower the heat and continue cooking for 15–20 minutes, until the sauce has thickened, stirring occasionally.
Remove the bay leaf. Stir in the pepper flakes (optional). Garnish with the chopped parsley.
Serve with the rice. Serves 4.
