Arroz Vago
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 can garbanzo beans
- 1/2 lb bacon
- 1 can chorizo sausage
- 1 can onion soup
- 1 cube chicken boulion
- 3 cup rice
- 1 can pimento
- Carbohydrate 136.622850148412 g
- Cholesterol 38.08 mg
- Fat 27.433819362525 g
- Fiber 10.1279889220378 g
- Protein 22.5484522254375 g
- Saturated Fat 8.7281775397175 g
- Serving Size 1 1 Serving (761g)
- Sodium 1076.08187775875 mg
- Sugar 126.494861226375 g
- Trans Fat 3.11162141464374 g
- Calories 899 calories
Chop the bacon into small pieces and cook in pot over medium heat. Using the bacon grease, cook the chorizo sausage (minus the skin) and break it. Cook the crumbled bacon and anything left inside the chorizo can. Add the entire contents of the garbanzo beans can. Chop the pimentos and combine the entire contents of that can with the bouillon cube and the can of onion soup. Add the rice. If the liquid/broth does not cover the rice, add water until it is just covered. Mix, cover, lower the heat and let cook (simmer) for 10 minutes. Turn the rice and cover again. After 10 more minutes the rice should be tender (cooked). If not, turn again, cover, and let it simmer for 5 more minutes. If the rice continues uncooked after 20 minutes add more water and keep covered until it is cooked.
