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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Add liquids and tomatoes: Pour in the diced tomatoes with their juices and the hot vegetable broth, stirring everything together to combine evenly.
- 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.
- 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.
- 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
