1 1/2 cups uncooked white rice
1 tablespoon chicken bouillon granules
1/3 cup water
1 tablespoon vegetable oil
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 (20 ounce) can garbanzo beans, drained
1 (15 ounce) can garbanzo beans, undrained
1 (15 ounce) can garbanzo beans, drained and rinsed
2 tablespoons olive oil
2 cloves garlic, minced
1 (14 ounce) can chicken broth
1/2 cup chopped fresh parsley
Place rice in a large bowl. Stir in the bouillon, water, oil, salt, pepper and oregano. Allow to stand 15 minutes.
Add the garlic, oil and rice. Mix well. Transfer to a medium bowl. Mix the oregano, basil, garbanzo beans, garbanzo beans, rice and chicken broth into a separate medium bowl. Cook over medium heat, stirring constantly, until rice is heated through. Transfer to plates.
Add the chicken broth and parsley and salt and pepper to rice.