Serves: 4
Total Calories: 522

1 (8-ounce) can garbanzo beans, (garbanzo beans), rinsed and well drained
2 tablespoons olive oil
1 cup long-grain white rice
1/4 large white onion, chopped
2 cloves garlic (large), very thinly sliced
1/2 teaspoon salt, or to taste
1 3/4 cups canned fat-free reduced-sodium chicken broth
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon crushed red pepper

1. Put a paper towel in a small bowl and add the chickpeas to drain them of all moisture. Reserve. In a wide 2-quart saucepan, heat the oil over medium heat. Add the rice, onion, garlic, and salt. Cook, stirring frequently, until the rice is opaque and starts to change color, but doesn't brown and onion start to brown, 4 to 5 minutes.

2. Add the remaining ingredients and the reserved chickpeas. Stir once or twice to mix. Bring to a boil, reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes. Remove from the heat and let the rice stand 5 minutes. If just dry, fluff rice with a fork and stir gently to mix. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 522
Calories from Fat: 88

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
Basic Chickpeas
Basic Pot Beans
Basic Refried Beans
Basic White Rice
Beans with Chorizo, Chiles, and Tequila
Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
Chickpeas with Spinach
Fresh Fava Beans
Green Rice
Horsemen’s Beans
Lima Beans with Toasted Pumpkin Seeds
Mexican Rice
Pinto Beans with Fried Onions
Quick Refried Black Beans
Ranch Beans with Bacon
Red Beans and Pork Chili
Red Rice with Chicken
Rice with Carrots
Rice with Chickpeas
Rice with Corn
Rice with Crab, Yucatán Style
Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
Rice with Pine Nuts
Rice with Plantains
Rice with Sausage and Cabbage
Rice with Shrimp and Corn
Rice with Squash Blossoms
Tomatillo-Cilantro Rice
Vermicelli with Chicken Meatballs
Vermicelli with Mushrooms
Vermicelli with Turkey
White Beans and Carrots with Green Onions
White Beans with Roasted Garlic
Yellow Rice with Peas
Yucatán Puréed Black Beans