Arroz Con Aceite De Oliva Y Ajo
Su querido alimento básico de la despensa ahora es un alimento potente y lleno de proteínas a la hora de comer. Con el doble de proteína, un 35 % menos de carbohidratos netos y cinco veces más fibra, ni se te ocurra llamarlo guarnición (quiero decir... lo es, pero ya sabes a qué nos referimos). Con una infusión de aceite de tomillo y ajo, este arroz con garbanzos viene con un paquete de sabor de especias y hierbas secas que aportan el doble de sabor y utilizan la mitad de sodio.
*El artículo puede no ser elegible para su compra en Arkansas
Ingredients: Chickpeas, Pea Starch, Tapioca, Xanthan Gum, Salt, Garlic Powder, Yeast Extract, Dried Parsley, Onion Powder.
- Put away your rice cooker. Banza rice is even faster to prepare and the method is simple and easy. We don’t cook the rice in salted water, so it’s a blank canvas to taste and season once it’s in the final dish.
- If you’re making fried rice, we recommend cooking the rice as usual and letting it dry out for a few minutes before frying it up! This ensures that it gets extra crispy.
- If you’re putting your rice into a salad or using it to meal-prep, we recommend cooking to the lower end of the time range, giving it a quick rinse and tossing with a little olive oil.
- We love to use Garlic Olive oil in salads, risottos, or as the base for a rice pilaf or fried rice.
How to Cook Banza Garlic Olive Oil Rice
Step 1
In a pot, bring 6 cups of salted water to a rolling boil.
Step 2
Reduce heat to a simmer and add Banza.
Step 3
Cook, stirring occasionally, approx. 3-4 minutes. Expect some foam.
Step 4
Drain using a fine mesh strainer and return to pot.
Step 5
Stir in seasoning packet and 1 tbsp of olive oil or butter (optional). Cover and let sit for 2 minutes to allow flavors to develop.
Step 6
Fluff with a fork and enjoy!
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