Rice Cooker Spanish Chickpeas and Rice
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 1.5 cups each
-
Calories
3989 kcal
-
Course
Main Course, Dinner
Rice Cooker Spanish Chickpeas and Rice
Description
The recipe layers spices including smoked paprika, cumin, oregano, cayenne pepper, onion powder, and garlic powder with rice in olive oil before adding canned chickpeas, diced tomatoes with juices, artichoke hearts, and vegetable broth. After stirring to coat the rice evenly with the mixture, it is cooked entirely in the rice cooker until done.
Once cooking completes, the rice is allowed to rest on a warm setting to settle flavors and finalize texture, then gently fluffed to mix the ingredients uniformly. The result is a tender rice infused with smoky, earthy spices and vegetables that add subtle acidity and texture.
Serving with chopped fresh parsley and fresh lemon wedges adds herbal freshness and a citrus lift to each portion. The dish stands well on its own as a vegetarian main or side, offering a comforting, spiced meal requiring minimal hands-on time.
Ingredients
- 1 Tbsp olive oil $0.16
- 1 cup long grain white rice $0.39
- 1 tsp smoked paprika $0.10
- 1/2 tsp cumin $0.05, ground
- 1/4 tsp oregano $0.02, dried
- 1/8 tsp cayenne pepper $0.02
- 1/4 tsp onion powder $0.02
- 1/4 tsp garlic powder $0.02
- black pepper $0.02, freshly cracked
- 1 oz. can chickpeas $0.55, drained
- 1 oz. can diced tomatoes $0.49, petite, with juices
- 1 oz. jar artichoke hearts $1.79, quartered, drained
- 1 cup vegetable broth $0.13
- 1/4 bunch parsley $0.22, fresh, chopped
- 1 lemon $0.43, fresh
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 41.5 cups each
Amount Per Serving
Calories 3989 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 398.9kcal | 20% |
| Carbohydrates | 70.53g | 24% |
| Protein | 12.98g | 26% |
| Fat | 7.4g | 11% |
| Sodium | 764.75mg | 32% |
| Fiber | 10.4g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
