Basmati Rice, Garbanzos, & Almonds

Basmati rice as well as garbanzo beans are grown primarily in India.  So, this dish would go well with Indian cuisine.

2 teaspoons olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 large red bell pepper, cut into H-inch pieces
1 cup basmati rice or any long-grain rice
2 cups water
1½ teaspoons grated lemon zest
½ teaspoon salt
1 can (19 ounces) garbanzo beans (aka- chick peas) rinsed and drained
¹/₃ cup chopped cilantro
¼ cup sliced almonds, toasted

 

1.   In a medium saucepan, heat the oil over medium heat. Add the onion and garlic, and cook until the onion is soft.

2.   Add the bell pepper and rice, stirring to coat. Stir in the water, lemon zest, and salt, and bring to a boil. Reduce to a simmer, cover, and cook until the rice is tender, about 15 minutes.

3.   Stir in the chick-peas and cook until heated through, about 3 minutes. Stir in the cilantro and toasted almonds at serving time.

Makes 6 servings