Sparerib, Rice and Chick-Pea Casserole
| Yield: | 1 Servings |
| Categories: |
| 2 1/2 | lb | Country-style spareribs |
| 1 | lg | Onion; chopped |
| 4 | lg | Garlic cloves; chopped |
| 2 | cn | (14 1/2-ounce) beef broth |
| 2 | c | Long-grain white rice |
| 1 | cn | (15-16 oz) chick-peas (garbanzo beans); drained |
| 2/3 | c | Water |
| 1/3 | c | Red wine vinegar |
| 2 | tb | Chopped fresh cilantro |
| 1 | tb | Paprika |
| 1 | tb | Dried oregano; crumbled |
| 1 | 4-ounce jar sliced pimientos; drained |
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