|Dry ancho chile/1/4 teaspoon crushed red pepper||1 Large, stems and seeds removed|
|Boiling water||1 Cup (16 tbs)|
|Beef broth||6 Cup (96 tbs)|
|Canned garbanzos||1⁄3 Cup (5.33 tbs) (Drained)|
|Tomato||1 Medium, peeled and chopped|
|Canned california green chile||1 , seeded and chopped|
|Onion||1 Medium, chopped|
|Ripe avocado||1 , peeled, pitted and diced|
|Chopped coriander||1⁄3 Cup (5.33 tbs) (Cilantro)|
|Limes||2 , cut into wedges|
In a large pan, cover ancho chile (if used) with boiling water and let stand for 10 minutes.
Drain and cut into small pieces.
In same pan, combine beef broth, chile, rice, and garbanzos.
Bring to a boil, reduce heat, cover, and simmer for about 20 minutes or until rice is tender.
Blend tomato, California chile, and 1/4 cup of the chopped onion with salt to taste.