Glen Campbell's Chorizo with Garbanzos & Rice
By the time I get to Phoenix, I'll have chorizo . . . Here's a tasty-looking recipe with an authentic-sounding method I plan to try, from the Wichita Lineman himself.
From The Celebrity Cookbook: Favorite Recipes from the Famous, 1978.
Singer and Entertainer
MEXICAN CHORIZO WITH GARBANZOS AND RICE
1/2 lb. dried garbanzos or chick peas
1 lb. chorizos (Mexican or Spanish sausage) or pepperoni, cut in 1/2" slices
1 C chopped onion
1 C chopped green pepper
1/2 C chopped celery
3 cloves garlic, crushed
3 TBSP chili powder
1 16 oz. can stewed tomatoes
1/2 C raw long-grain white rice
2 envelopes instant beef broth OR 2 beef bouillon cubes
1 TBSP salt
1 tsp cumin seed
1/2 tsp black pepper
6 C water
Soak garbanzos in water to cover over night in covered bowl.
In Dutch oven or heavy kettle, saute chorizo slices until evenly browned; remove with slotted spoon and set aside.
To sausage fat in Dutch oven, add onion, green pepper, celery and garlic and saute 7-10 mins or until onion is golden. Stir in chili powder and heat 1 min; add stewed tomatoes, rice, instant beef broth, salt, cumin seed, pepper and 6 C water. Heat, stirring until beef broth is dissolved.
Add drained garbanzos. Bring to boil, cover and simmer 45 mins or until garbanzos are tender. Add browned chorizo slices and simmer 15 mins longer.
Serve in a deep casserole topped with thinly sliced green onions, if desired. Serves 6.
Cover of the cookbook.
He could play guitar real good too . . .