My cousin, Mary Ann, makes this recipe. (Hence the creative name.) Mike thinks it is too lemon-y, so I don’t cook it exactly as you’re about to see it.
1 T olive oil
2 cloves garlic, minced
1 cup white rice
1 tsp grd cumin
1/2 tsp black pepper
16 oz can garbanzo beans (drained & rinsed)
2 cups chicken broth
2 cups shredded, cooked chicken
1/2 cup lemon juice
1 T chopped fresh cilantro
1/4 tsp salt
1/8 tsp cayenne pepper
In a medium saucepan heat oil over medium high heat. Add garlic, rice, cumin, and pepper. Cook, stirring frequently, until garlic is tender and rice is golden brown (about 4 minutes). Stir in garbanzo beans and broth. Bring to a boil over high heat. Reduce to low, cover and cook until rice is tender (about 15 minutes). Fluff with fork.
In a large bowl combine chicken, lemon juice, salt, cilantro and cayenne pepper. Mix well. Add rice mixture to chicken mixture and combine.