Grão-de-bico com tomate e arroz feito em uma só panela

Ingredientes

• 3 tbsp extra virgin olive oil (45 ml)
• 1 medium yellow onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 tsp sweet smoked Spanish paprika (2.50 grams)
• 1/4 tsp crushed red pepper (0.65 grams)
• 1 can diced tomatoes (crushed tomatoes) (15 oz / 425 grams)
• 1 jar cooked chickpeas (same as canned) (11 oz / 290 grams)
• 3 1/2 cups vegetable broth (840 ml)
• 1 cup short-grain rice (190 grams)
• 1/4 cup grated Manchego cheese (30 grams)
• sea salt & black pepper
• chopped parsley for garnish

Modo de preparo

1. 1

   Heat a large fry pan with a medium heat and add in the olive oil

2. 2

   After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 4 minutes, add in the paprika and crushed red pepper, quickly mix together, then add in the canned diced tomatoes, and season with salt & pepper, mix together, and then simmer

3. 3

   In the meantime, add the jarred chickpeas into a fine sieve and rinse under water

4. 4

   After simmering the canned tomatoes for about 4 minutes, add in the rinsed chickpeas and the vegetable broth, raise to a high heat, and give it a gentle mix

5. 5

   When it comes to a boil, add in the rice, give it a mix, then place a lid on the pan and lower to a low heat; simmer until the rice is just cooked through (check rice package instructions)

6. 6

   Once the rice is just cooked, remove the lid and turn off the heat, add in the grated cheese, and mix together until well mixed

7. 7

   Serve directly out of the pan and garnish with chopped parsley, enjoy!