Rice Cooker Spanish Chickpeas with Rice
Ingredients
- 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
- 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.
- 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).
- 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.
- 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