Baked Rice with Currants and Chickpeas
- Active Time 15m
- Total Time 3h 30m
While coastal areas have seafood risottos based on fish broth, inland villages use cocido broth as a basis for countless rice dishes.
A head (bulb) of garlic, familiarly called a partridge, is placed in the center of the dish.
- 5 ounces currants
- 1/3 cup olive oil
- 1 head garlic, rinsed and dried
- 1 tomato, peeled and finely chopped
- 1 teaspoon paprika
- 6 1/2 ounces chickpeas, cooked
- 3 1/3 cups cocido or meat broth, hot
- 2 1/2 cups medium-grain rice
Soak the currants in warm water for 3-4 hours. Drain. Preheat the oven to 400 degrees F.
Heat the oil in a 14-inch shallow casserole. When it is hot, add the head of garlic and half the currants and fry gently. Add the tomato and then the paprika. Stir, then add the chickpeas and broth.
Check the seasoning. When the broth comes to a boil, add the rice and spread out evenly. The head of garlic should be in the center. Sprinkle the remaining currants on top, then bake for 15-18 minutes.
Taste a few grains to check that the rice is cooked, then remove from the oven and serve immediately straight from the casserole.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
707 calories; 22g total fat; 0mg cholesterol; 77mg sodium; 109g carbohydrates; 11g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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