SPARERIB, RICE AND CHICK-PEA CASSEROLE
Steps:
- Preheat oven to 350°F. Season spareribs with salt and pepper. Brown spareribs in heavy large Dutch oven over high heat. Transfer ribs to plate. Add onion and garlic to pot and sauté until onion is translucent, about 5 minutes. Add all remaining ingredients except pimientos to pot. Bring to boil, scraping up browned bits. Return ribs and any collected juices to pot. Push ribs into rice mixture. Season with salt and pepper. Spread pimientos evenly over top. Cover pot and bake until meat and rice are tender and all liquids are absorbed about 50 minutes.
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Test Teest
[email protected]I wish I had never tried this recipe.
Maya Jirel
[email protected]I'm really disappointed with this recipe.
Travis Givens
[email protected]This casserole is a waste of time and money.
Mst Parbin
[email protected]I would not recommend this recipe to anyone.
Agerina norin
[email protected]This casserole is not worth the effort. It's not very flavorful and it's a lot of work to make.
Mighty Corndog
[email protected]I followed the recipe exactly and the casserole turned out terrible. I don't know what went wrong.
EHTASHAM AMJAD
[email protected]The casserole took longer to cook than the recipe said. I had to add an extra 30 minutes.
Temitayo Folashade
[email protected]The casserole was too dry. I would add more liquid next time.
Matias Chongo
[email protected]This casserole is a bit bland for my taste. I would add more spices next time.
Mahar Ansar
[email protected]I'm not a fan of chickpeas, so I omitted them from the recipe. The casserole was still delicious.
Data Data
[email protected]This casserole is a great way to use up leftover spareribs.
Nandy Mntungwa
[email protected]I love that this casserole is made with simple, everyday ingredients.
Mdaponhosen aponhosen
[email protected]This casserole is so easy to make and it's perfect for a weeknight meal.
Clemet Aondoaver
[email protected]I made a few substitutions to the recipe and the casserole still turned out great. I used boneless, skinless chicken thighs instead of spareribs, and I added a cup of chopped carrots.
Edi Kizo
[email protected]I followed the recipe exactly and the casserole turned out perfectly.
Kimera Hanifah
[email protected]This is the best casserole I've ever had!
Jennifer Burke
[email protected]I'm not a big fan of spareribs, but I really enjoyed this casserole. The meat was fall-off-the-bone tender and the sauce was delicious.
Nnana Solomon
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it!
Sidec Blodgett
[email protected]This casserole was a hit with my family! The flavors of the spareribs, rice, and chickpeas went so well together, and the sauce was rich and flavorful. I will definitely be making this again.