Arroz Con Garbanzos Rice with Chickpeas
2 cups long grain rice
1/4 cup avocado or olive oil
1 14oz can tomato sauce
1 1/2 cups water
2 tsp salt
1 14 oz can garbanzo beans, drained and rinsed
In a medium bowl, soak the rice in cold water for 15 minutes. Then rinse the rice until the water runs clear.
Simmer the oil and tomato sauce in a large pot. Add water, salt and rice, stirring well. Bring to a boil, then add the garbanzo beans and stir with a fork.
Reduce heat to a simmer and when the water has evaporated, cover the with a tightly fitted lid. Cook for another 15 to 20 minutes, stirring occasionally.
When rice is cooked, turn off the flame. Place a paper towel on top of the pot and cover with the lid, to keep the rice moist.
