Rice Cooker Spanish Chickpeas with Rice

Rice Cooker Spanish Chickpeas with Rice

Ingredients Rice Cooker Spanish Chickpeas with Rice

  • 1 Tbsp olive oil
  • 1 cup long grain white rice
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • 1/8 tsp cayenne pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • freshly cracked pepper
  • 1 15oz can chickpeas, drained
  • 1 15oz can petite diced tomatoes, with juices
  • 1 6oz jar quartered artichoke hearts, drained
  • 1 cup vegetable broth
  • 1/4 bunch fresh parsley, chopped
  • 1 fresh lemon

Directions

  1. Combine the olive oil, rice, smoked paprika, cumin, oregano, cayenne pepper, onion powder, garlic powder, and some freshly cracker pepper (about 10 cranks of a pepper mill) in the bowl of the rice cooker. Stir until the rice is coated in oil and spices.
  2. Next, add the chickpeas (drained), diced tomatoes (with juices), artichoke hearts (drained), and vegetable broth. Give everything a brief stir, then close the rice cooker and turn it on to the white rice setting (or the basic "cook" setting).
  3. Let the rice cooker cook the mixture until finished, then once the cook cycle has completed let it rest on the "keep warm" setting for at least 5 minutes. After resting, open the cooker and gently fluff & stir the mixture to make sure everything is evenly mixed.
  4. To serve, spoon the chickpea and rice mixture into a bowl, sprinkle chopped parsley over the top, and serve with a couple wedges of lemon. Squeeze the lemon over the top just before eating.

Courtesy of:

Budget Bytes

Nutrition Facts

Servings Per Recipe: 6

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Amount Per Serving

Calories 417

Total Fat 6.5 g

Saturated Fat 0.8 g
Sodium 524 mg

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Total Carbohydrate 73 g
Dietary Fiber 16 g
Sugars 10 g

Protein 17 g