Once in a while I like a good vegetarian dinner. I am not a vegetarian, but I do have vegetarian friends, and I do comply with their tastes and well-being. The recipe given today is in that vein. It’s a Dominican dish I came across, which couples’ avocado (flavored with lime juice), rice and garbanzos (chickpeas). The avocado-lime rice got my attention. The recipe is simple enough: Layer rice with creamy avocado and, finally, garbanzos.  Can’t go wrong with this one. With some crusty bread and a chilled white wine such as Sauvignon blank or Pinot Grigio (or even beer, if that’s your preference), you’ll have a most enjoyable meal that even carnivores will love.

Let me add that I have modified the original Dominican dish by adding the usual Nuyorican ingredients and spices (onion, garlic, oregano, etc.). What can I say? It’s a Nuyorican thing. But however you prepare the dish, you won’t be disappointed.

Now, here come the semantics. The word “limon” typically refers to what English speakers call a lime, while “lima” is used for what English speakers call a lemon. This is a linguistic quirk where the same word, “limón,” is used for both. However, in our household back on the block, we call limes, “limas” or “lima.” So, that’s my usage in this instance.

ARROZ CON AGUACATE, LIMAS Y GARBANZOS
(Rice with Avocado, Lime and Chickpeas)

Ingredients:

2½ cups long grain rice
Water to cover
4 Tablespoons olive oil (divided)
1 small red onion, peeled and chopped
2 cloves garlic, peeled and minced
2 cans (15-oz) garbanzos (chickpeas), drained and rinse
Salt and ground black pepper to taste
¼ teaspoon dried oregano
2 large fresh avocados (or 4 small), cut in half
2 tablespoons fresh lime juice
¼ teaspoon garlic powder

Instructions:

  1. Wash rice in a colander under cold running water at least 3 times and drain to rid it of starch.
  2.  Place rice in a heavy kettle or pot (we prefer cast-iron) and cover with water to cover by at least 1-inch. If desired, you can add 1 chicken bouillon cube or 1 tablespoon powdered bouillon for added flavor.  Bring water to a boil. Stir in 2 tablespoons of the olive oil. Cover pot, lower heat to simmer, and cook until all water is absorbed (about 10-15 minutes). If rice is not tender enough to your taste, just let it steam more under desired consistency. This is something you gain by experience Usually, just steaming it until water is absorbed, is enough. Let it rest, covered, for about 5 minutes, and fluff with a fork.
  3.  While rice is cooking, heat another 2 tablespoons olive oil in a pan or skillet. Add onion and garlic, and stir-fry until onion is soft and translucent.
  4.  Add garbanzos. Season with salt, pepper and oregano. Cook, stirring, until garbanzos are crunchy and golden.
  5.  Mash avocados in a medium bowl until creamy. Add lime juice and garlic powder to make a soft avocado cream.
  6.  Transfer rice to a large bowl or plate. Add avocado cream until it covers the rice.
  7.  Top with the garbanzo beans and serve.
    Yield: 6-8 servings.