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:
covered percent of daily need
