Rice Cooker Spanish Chickpeas and Rice

Forget going out to eat or ordering takeout every time you crave European food. Try making Rice Cooker Spanish Chickpeas and Rice at home. This recipe serves 4 and costs $1.48 per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 390 calories, 11g of protein, and 10g of fat per serving. This recipe from Budget Bytes has 56 fans. It works well as a side dish. From preparation to the plate, this recipe takes approximately 30 minutes. If you have olive oil, cumin, paprika, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is tremendous. If you like this recipe, take a look at these similar recipes: Slow Cooker Mexican Rice (Spanish Rice), Spanish Rice with Crispy Pimenton Chickpeas, and Spanish Rice With Crispy Pimenton Chickpeas.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 6oz. jar quartered artichoke hearts, drained $1.79

1 15oz. can chickpeas, drained $0.55

1 15oz. can petite diced tomatoes, with juices $0.49

1/8 tsp cayenne pepper $0.02

1/2 tsp cumin $0.05

1/4 bunch fresh parsley, chopped $0.22

1/4 tsp garlic powder $0.02

1 fresh lemon $0.43

1 Tbsp olive oil $0.16

1/4 tsp onion powder $0.02

1/4 tsp oregano $0.02

1 tsp smoked paprika $0.10

freshly cracked pepper $0.02

1 cup long grain white rice $0.39

1 cup vegetable broth $0.13

Equipment:

pepper grinder

rice cooker

bowl

Cooking instruction summary:

Instructions Combine the olive oil, rice, smoked paprika, cumin, oregano, cayenne pepper, onion powder, garlic powder, and some freshly cracked 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 closes 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 and 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 top, and serve with a couple wedges of lemon. Squeeze the lemon over top just before eating.

 

Step by step:


1. Combine the olive oil, rice, smoked paprika, cumin, oregano, cayenne pepper, onion powder, garlic powder, and some freshly cracked 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 closes 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 and 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 top, and serve with a couple wedges of lemon. Squeeze the lemon over top just before eating.


Nutrition Information:

Quickview
390k Calories
11g Protein
10g Total Fat
65g Carbs
47% Health Score
Limit These
Calories
390k
20%

Fat
10g
16%

  Saturated Fat
1g
8%

Carbohydrates
65g
22%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
838mg
36%

Get Enough Of These
Protein
11g
23%

Manganese
1mg
80%

Vitamin K
67µg
64%

Vitamin C
37mg
46%

Vitamin B6
0.78mg
39%

Fiber
9g
37%

Vitamin A
1411IU
28%

Copper
0.48mg
24%

Iron
4mg
23%

Phosphorus
183mg
18%

Potassium
598mg
17%

Magnesium
67mg
17%

Vitamin E
2mg
14%

Selenium
9µg
14%

Folate
53µg
13%

Vitamin B5
1mg
12%

Vitamin B3
2mg
12%

Calcium
112mg
11%

Vitamin B1
0.17mg
11%

Zinc
1mg
11%

Vitamin B2
0.11mg
7%

covered percent of daily need
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