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Rice Cooker Spanish Chickpeas and Rice

URL: https://www.budgetbytes.com/rice-cooker-spanish-chickpeas-and-rice/

Ingredients

The base

  • 1 Tbsp olive oil
  • 1 cup long grain white rice

The spices

  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ¼ tsp dried oregano
  • ⅛ tsp cayenne pepper
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • to taste freshly cracked black pepper

The main ingredients

  • 1 15oz can chickpeas, drained
  • 1 15oz can petite diced tomatoes, with juices
  • 1 6oz jar quartered artichoke hearts, drained
  • 1 cup vegetable broth
  • ¼ bunch fresh parsley, chopped
  • 1 fresh lemon

Instructions

  1. Combine olive oil, rice, and all spices in the rice cooker bowl, stirring to coat the rice.
  2. Add chickpeas, diced tomatoes, artichoke hearts, and vegetable broth, then stir briefly.
  3. Close the rice cooker and set it to the white rice setting.
  4. Once cooking is complete, let it rest on the 'keep warm' setting for at least 5 minutes.
  5. Open the cooker and fluff the mixture to combine evenly.
  6. Serve in bowls, topped with chopped parsley and lemon wedges, squeezing lemon over before eating.

Nutrition Facts (estimated)

Servings
4
Calories
399
Total fat
7g
Total carbohydrates
71g
Total protein
13g
Sodium
765mg
Cholesterol
0mg

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