Print
Description
This recipe offers a simple and flavorful one-pan meal featuring chickpeas and rice with taco seasonings, ready in 30 minutes.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup uncooked long-grain white rice, rinsed
- 1.5 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (4-ounce) can diced green chiles, undrained
- 2 tbsp taco seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
- Optional toppings: chopped fresh cilantro, diced avocado, sour cream or Greek yogurt, shredded cheese
Instructions
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in rinsed and drained chickpeas, uncooked rice, vegetable broth, diced tomatoes (undrained), diced green chiles (undrained), taco seasoning, salt, and black pepper. Bring the mixture to a simmer.
- Once simmering, cover the skillet tightly with a lid or aluminum foil. Reduce heat to low and cook for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork.
- Serve hot with your favorite toppings such as fresh cilantro, diced avocado, sour cream or Greek yogurt, and shredded cheese.
Notes
- For extra spice, add a pinch of cayenne pepper with the taco seasoning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: One-Pan
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg