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Rice Cooker Spanish Chickpeas and Rice Recipe

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This recipe for Rice Cooker Spanish Chickpeas and Rice is from Yaras Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
1 cup long grain white rice
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon dried oregano
⅛ teaspoon cayenne pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
Pepper
1 can(15 ounces) chickpeas, drained
1 can (15 ounces) petite diced tomatoes, with juices
1 jar (6 ounces) quartered artichoke hearts, drained
1 cup vegetable broth
¼ bunch fresh parsley, chopped
1 fresh lemon
Directions:
Directions:
Combine the olive oil, rice, smoked paprika, cumin, oregano, cayenne pepper, onion powder, garlic powder, and pepper in the bowl of the rice cooker. Stir until the rice is coated in oil and spices.

Next add the chickpeas, diced tomatoes, artichoke hearts, and vegetable broth. Give everything a brief stir, then close the rice cooker and turn it on to the white rice 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.
Number Of Servings:
Number Of Servings:
4

 

 

 

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