Spanish Rice and Chic Pea Tomato Pan
This one pot Spanish Chickpeas and rice has big flavor thanks to liberal dose of spices, scallions and onions
Equipment
- Non-Stick Skillet
Ingredients
- 3 tsp Vegetable Oil
- 1 box Organic Spanish Style Rice
- 2 cans Organic Chic Peas
- 1 cup Cut Organic Scallions
- 1/2 Cut Onion
- 2 cloves Garlic
- 1 can Tomatos (Diced)
Instructions
- Mince the garlic and add it to a large deep skillet along with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant.
- Dice the onion and scallions and add it to the skillet. Sauté the onion until it is soft and translucent (about 5 min). Add the rice and sauté for 2 minutes more.
- Drain the chickpeas and artichoke hearts, then add them to the skillet along with the can of diced tomatoes (with juices).
- Place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Make sure it's simmering the whole time and adjust the heat up slightly if necessary to keep it simmering.
- After simmering for 20 minutes, turn the heat off and let it rest for 5 minutes without removing the lid.