Zesty Spanish Rice with Chickpeas
A vibrant twist on traditional Spanish rice, featuring chickpeas for added protein and a zesty blend of spices, perfect for weeknight dinners or meal prep.
Prep time: 10 minutesCook time: 30 minutesServes: 4
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 cup long-grain white rice
2 cups vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
1 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp cayenne pepper
Salt and pepper to taste
1/4 cup fresh parsley, chopped
1 tbsp lemon juice
Instructions
1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and diced red bell pepper; cook for another 3 minutes.
4. Add the rice, stirring constantly until the grains are coated and slightly toasted, about 2 minutes.
5. Pour in the vegetable broth and bring to a boil.
6. Stir in the chickpeas, smoked paprika, cumin, cayenne, salt, and pepper.
7. Reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked through and liquid is absorbed.
8. Remove from heat and let sit, covered, for 5 minutes.
9. Fluff rice with a fork, then stir in fresh parsley and lemon juice.
10. Serve warm and enjoy.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating
To reheat, place the rice in a microwave-safe dish and heat on high for 1-2 minutes, stirring halfway through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
