Free Recipe Sparerib, Rice and Chick-Pea Casserole
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Sparerib, Rice and Chick-Pea Casserole Recipe
2-1/2 lb Country-style spareribs
1 lg Onion; chopped
4 lg Garlic cloves; chopped
2 cn (14 1/2-ounce) beef broth
2 c Long-grain white rice
1 cn (15-16 oz) chick-peas
-(garbanzo beans); drained
2/3 c Water
1/3 c Red wine vinegar
2 tb Chopped fresh cilantro
1 tb Paprika
1 tb Dried oregano; crumbled
1 4-ounce jar sliced
-pimientos; drained
Sparerib, Rice and Chick-Pea Casserole Preparation
Preheat oven to 350°F. Season spareribs with salt and pepper. Brown spareribs in heavy large Dutch oven over high heat. Transfer ribs to plate. Add onion and garlic to pot and saute until onion is translucent, about 5 minutes. Add all remaining ingredients except pimientos to pot. Bring to boil, scraping up browned bits. Return ribs and any collected juices to pot. Push ribs into rice mixture. Season with salt and pepper. Spread pimientos evenly over top. Cover pot and bake until meat and rice are tender and all liquids are absorbed about 50 minutes. 6 Servings Bon Appetit March 1993 Joanne Lopez-Cepero: Merrick, New York on Mar 05, 1998
Cooking Temperature:
Recipe Serves: 1
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