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Rice and Chick Peas (Riz Maa Hummus):
Submitted by: Madame Fahimeh | Date Added: 4 Aug 2009
Listed in: Lebanese Rice

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 1 lb. Stew meat cut in small pieces
• 1 medium yellow onion
• 2 tbsp. Crisco vegetable shortening
• 4 cups water
• 2 cans garbanzo beans (15 oz. size) also called Garbanzo beans
• 1 1/2 tsp. Salt
• 1/4 tsp. Allspice
• 1 1/4 c. long grain rice

• Cut pieces of meat into smaller pieces.
• Cut onion into small cubes. Melt Crisco in dutch oven.
• Fry meat until half brown, add onions and cook until they begin to become transparent.
• Add water and garbanzo beans to meat and onions. Bring to boil and let boil for 5 minutes. Add rice, salt and allspice. (Water should be ½ inch higher than the rice. Add more if there isn't enough.)
• Cook until rice is soft and water is evaporated. This dish should be cooked on medium heat.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)