Skip to content

Spanish Garbanzos and Rice


Using pre-cooked short-grain brown rice in Spanish rice recipes works very nicely. The brown rice retains its texture. I like to make a large pot of short-grain brown rice and use it in recipes throughout the week.

Serves 5-6.


  • 2 Tbsp olive oil
  • 1/2 medium onion, chopped
  • 1 medium carrot, peeled, finely diced
  • 1 c seitan, julienned (optional))
  • 3 cloves garlic, minced
  • 1 (15 oz) can diced tomatoes with juice
  • 1 (15 oz) can garbanzos, drained and rinsed
  • 1 c frozen peas
  • 2 c water
  • 2 c pre-cooked small-grain brown rice
  • 1/2 tsp smoked paprika
  • 1/2 tsp thyme
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp black pepper


  1. Warm a 12-inch skillet or paella pan on medium heat. Add olive oil.
  2. Stir in the onions, carrots and seitan. Saute 3 minutes.
  3. Add garlic; saute another minute.
  4. Stir in the tomatoes, garbanzos, peas, water, rice, paprika, thyme, salt and pepper.
  5. Bring to a boil. Reduce heat to medium low and simmer 15 minutes, stirring several times. The dish is done when most of the liquid has been absorbed. Serve hot.

Leave a Comment

Your email address will not be published. Required fields are marked *