Empty My Fridge
One-Pot Tomato Chickpeas and Rice | Seriously Good Pantry Staple Recipe
Ingredients
- Extra virgin olive oil3 tbsp
- Onion1
- Garlic4 cloves
- Paprika · smoked1 tsp
- Chili flake · crushed¼ tsp
- Tomato · diced1 can
- Chickpea · cooked1 jar
- Vegetable broth3 ½ cups
- Rice1 cup
- Manchego cheese · grated¼ cups
- Salt
- Black pepper
- Parsley · chopped
Instructions
- Heat the olive oil in a large frying pan over medium heat.
- After a couple of minutes, add the chopped onion and garlic and stir constantly. After 4 minutes, add the paprika and crushed red pepper and stir quickly.
- Add the canned tomatoes, season with salt and pepper, stir and simmer.
- Meanwhile, rinse the chickpeas in a fine sieve under running water.
- After the tomatoes have simmered about 4 minutes, add the rinsed chickpeas and vegetable broth. Raise the heat to high and stir gently.
- When it boils, add the rice and stir. Cover, lower to low heat and simmer until the rice is just cooked through (follow the package instructions).
- Remove the lid and turn off the heat. Stir in the grated cheese until well mixed.
- Serve straight from the pan, garnished with chopped parsley.
Summarized from Spain on a Fork's video. Watch it for the details.
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GarlicOnionCheeseTomatoRiceChickpeaManchego cheese
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