✨A delicious twist to the traditional arroz mamposteao, Mi maposteao de garbanzos is a comforting side dish made with basic ingredients in just 30 minutes using only one pot.

Tip: Always follow the recommended rice-to-water portions and cooking instructions, which vary depending on the brand.
You can use the sofrito of your preference.

🧅Ingredients-

– 1 tablespoon olive oil

– 3/4 cup of Sofrito- I made mine with red pepper, garlic, recao, cilantro, and onion in this recipe.

– Diced ham, chorizo, Canadian bacon, or bacon, as you wish.

– 2 tablespoons of achiote oil; if you don’t have any, use 1-2 teaspoons of sazon goya with achiote or as you wish.

– 1 1/2 tablespoons of ketchup, yes, ketchup, believe me.

– 1 can of garbanzos, undrained

– 1 1/2 cup white rice

– 2 cups of chicken broth

– 4-5 olives

– 1 teaspoon of capers

– 4-5 leaves of fresh recao

– 2 teaspoons kosher salt

– 1 tablespoon extra-virgin olive oil

🍚Directions

Heat olive oil and cook the sofrito and ham for 2-3 minutes. 

Add the ketchup, mix, and cook for about a minute. Add the achiote oil, mix, then add the garbanzos with one teaspoon of kosher salt and cook until they start to boil. 

Add the rice and mix it well, then keep adding the remaining ingredients: chicken broth, olives, capers, and the recap. At this point, you can add the sazon goya and the remaining salt. Mix everything well and when start to boil reduce heat to low and cover for 20 minutes. Then, turn off the heat and let it rest for 10 minutes. ✨REMEMBER to follow the recommended rice-to-water portions and cooking instructions, as these can vary depending on the brand.

Before serving, add the extra virgin olive oil, mix well with a fork, and 

Enjoy!💫 

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