Spain is famously known for making some of the best rice dishes ever, including the almighty seafood paella. However, Spain is more than just Paella when it comes to rice, like this Stunning Spanish Rice with Garbanzo Beans & Peas. This is a simple rice dish, but promises to be one of the best rice dishes you will ever taste.
When I say simple, I mean simple. Minimal prep work and it all comes together in just 30 minutes. The perfect dish for a busy weeknight or for a relaxed weekend lunch next to a bottle of Spanish wine. Plus it’s naturally vegan & gluten free.
TIPS & TRICKS to make this Recipe: I used Spanish round rice, but you can use any rice that you like. Just make sure to check the package instructions for the liquid to rice ratio, as it may be different. I also used jarred (canned) cooked chickpeas, but if you prefer, you can make your own from scratch.
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Watch the Video Below on How to Make this Stunning Spanish Rice with Garbanzo Beans & Peas
Stunning Spanish Rice with Garbanzo Beans & Peas
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 onion
- 4 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1/4 tsp saffron threads .17 grams
- 1 cup round rice 180 grams
- 1 1/2 cups canned or jarred cooked chickpeas 280 g / 10 oz
- 1/4 cup frozen peas 38 grams
- 3 cups vegetable broth 620 ml
- pinch sea salt
- dash freshly cracked black pepper
Add 1 jar or can (280 g / 10 oz) of cooked chickpeas into a sieve and rinse under cold running water, finely mince 4 cloves of garlic and finely dice 1/2 of an onion
Heat a large fry pan with a medium-high heat and add in a generous 2 tbsp of extra virgin olive oil, after 1 minute add in the diced onions and minced garlic, mix with the olive oil, after 3 minutes add in a generous 1/2 tsp of sweet smoked paprika and a 1/4 tsp of saffron threads, quickly mix it all together, then add in 1 cup of round rice, the drained chickpeas, 1/4 cup of frozen peas and season with sea salt & black pepper, mix it all together until well combined, then add in 3 cups of vegetable broth, give it a quick mix and simmer on a medium-high heat
About 12 minutes after adding the broth into the pan and much of it has incorporated into the rice, lower the fire to a low-medium heat and simmer for 2 to 3 minutes or until all the broth has been incorporated into the rice, remove the pan from the heat and transfer into serving dishes, enjoy!
Get the High-Quality Saffron Threads I used to make this recipe.
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