Easy One-Pot Spanish Chickpea & Smoked Paprika Rice Recipe

Introduction

This easy one-pot Spanish chickpea and smoked paprika rice is a flavorful and comforting dish that comes together quickly. Packed with smoky spices and wholesome ingredients, it’s perfect for a satisfying weeknight meal.

Ingredients

• 1 1/2 cups long-grain white rice
• 1 can chickpeas, drained and rinsed
• 2 teaspoons smoked paprika
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups vegetable broth, hot
• 2 tablespoons olive oil
• 14 oz diced tomatoes with juices
• 1/4 cup fresh parsley, chopped
• Salt, to taste
• Black pepper, to taste

Instructions

1. Step 1: Warm the olive oil in a large heavy-bottomed pot over medium heat until shimmering.
2. Step 2: Add the diced onion and minced garlic, cooking until they are soft and translucent.
3. Step 3: Stir in the rice, drained chickpeas, and smoked paprika, cooking until fragrant.
4. Step 4: Pour in the diced tomatoes with their juices and the hot vegetable broth, stirring to combine everything evenly.
5. Step 5: Bring the mixture to a gentle simmer, then cover the pot and cook until the rice is tender, about 18-20 minutes.
6. Step 6: Remove the pot from heat and let the rice rest covered for 5 minutes.
7. Step 7: Uncover, fluff the rice with a fork, season with salt and black pepper to taste, and garnish with chopped fresh parsley before serving.

Tips & Variations

• For extra depth, add a pinch of cayenne pepper or a splash of smoked hot sauce.
• Substitute vegetable broth with chicken broth for a non-vegetarian version.
• Add chopped bell peppers or spinach during the onion and garlic sauté for more veggies.
• Use brown rice instead of white rice, but increase cooking time and liquid accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan with a splash of water or broth to keep the rice moist. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas that are not rinsed?

It’s best to rinse canned chickpeas to remove excess salt and any canning liquids, which can affect the flavor and texture of the dish.

What can I substitute for smoked paprika if I don’t have any?

If you don’t have smoked paprika, use regular paprika and add a tiny bit of ground cumin or chipotle powder for a smoky flavor.

Easy One-Pot Spanish Chickpea & Smoked Paprika Rice Recipe

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★★★★★

4.7 from 144 reviews

• Author: Hugo
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A flavorful and easy one-pot Spanish-inspired dish combining long-grain rice, protein-rich chickpeas, and smoky paprika, simmered with diced tomatoes and vegetable broth for a hearty, comforting meal.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 1 1/2 cups long-grain white rice
• 1 can chickpeas, drained and rinsed
• 2 teaspoons smoked paprika
• 1 medium onion, diced
• 3 cloves garlic, minced

Liquid & Extras

• 3 cups vegetable broth, hot
• 2 tablespoons olive oil
• 14 oz diced tomatoes with juices
• 1/4 cup fresh parsley, chopped
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Heat olive oil: Warm olive oil in a large heavy-bottomed pot over medium heat until it shimmers, preparing the pot for sautéing the aromatics.
2. Sauté onion and garlic: Add the diced onion and minced garlic to the pot, cooking until soft and translucent, releasing a fragrant base for the dish.
3. Add rice, chickpeas, and paprika: Stir in the long-grain rice, drained chickpeas, and smoked paprika. Cook while stirring until the mixture is fragrant, allowing flavors to meld.
4. Add liquids and tomatoes: Pour in the diced tomatoes with their juices and the hot vegetable broth, stirring everything together to combine evenly.
5. Simmer covered: Bring the mixture to a gentle simmer, then cover the pot. Cook until the rice is tender and most of the liquid is absorbed, about 18-20 minutes.
6. Rest the rice: Remove the pot from heat and let it stand covered for 5 minutes to allow the rice to finish cooking and flavors to set.
7. Season and garnish: Uncover, fluff the rice gently with a fork, season with salt and black pepper to taste, and sprinkle chopped fresh parsley on top before serving.

Notes

• Ensure vegetable broth is hot before adding to help maintain the cooking temperature.
• Use a large heavy-bottomed pot to prevent the rice from sticking and burning.
• You can adjust smoked paprika quantity to taste for more or less smokiness.
• Letting the rice rest off heat allows it to finish absorbing flavors and improves texture.
• For a gluten-free meal, verify that the vegetable broth and canned tomatoes are certified gluten-free.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Spanish

Keywords: Spanish rice, chickpeas, smoked paprika, one-pot meal, vegan rice dish, easy dinner, vegetarian, healthy, simple recipe