Oven-Baked Rice with Chickpeas and Lots of Meat 🥩

This week for the Weekend Challenge and legumes, I celebrate Legume Day with this amazing oven-baked rice! I love it because it has lots of meat and chickpeas 😋 This makes it an exquisite dish! Here it is for legume lovers... this one's for you!
Oven-Baked Rice with Chickpeas and Lots of Meat 🥩
This week for the Weekend Challenge and legumes, I celebrate Legume Day with this amazing oven-baked rice! I love it because it has lots of meat and chickpeas 😋 This makes it an exquisite dish! Here it is for legume lovers... this one's for you!
Cooking Instructions
- 1
First, in a pot, sauté all the meat cut into pieces along with the head of garlic. Add salt, and when it turns golden brown, set everything aside.
- 2
Preheat the oven to 410°F (210°C).
- 3
In the same oil/fat from the meat, add the crushed tomato and sauté well until it turns a darker color and reduces (you'll see it lose water).
- 4
Add 4 1/4 cups of water, the food coloring, and cook for 30 minutes. Now we have the meat broth!
- 5
Now, in a clay pot, add oil and sauté the meat with the rice. Sauté them together to absorb the flavor well.
- 6
Add the broth, place the well-drained and rinsed chickpeas on top, and mix so it's evenly distributed. Put it in the oven for about 30-35 minutes, although this depends on the oven. I recommend keeping an eye on it the whole time, and when the rice is cooked, turn on the top heat to toast it... It's delicious!
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