Description
A quick and easy one-pan meal featuring taco-seasoned chickpeas and rice.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked white rice
- 2 cups vegetable broth
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 packet (about 1 ounce) taco seasoning mix
- 1/2 cup frozen corn
- 1/4 cup chopped fresh cilantro (for garnish)
- 1/4 cup shredded cheddar cheese (optional topping)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the uncooked rice to the skillet and toast for 2 minutes, stirring constantly.
- Pour in the vegetable broth and bring the mixture to a boil.
- Stir in the rinsed chickpeas and the taco seasoning mix.
- Reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during simmering.
- Stir in the frozen corn during the last 2 minutes of cooking.
- Remove the skillet from the heat and let it stand, covered, for 5 minutes.
- Fluff the rice mixture with a fork.
- Serve immediately, topped with fresh cilantro and shredded cheese, if using.
Notes
- You can substitute brown rice, but adjust the cooking time according to package directions.
- For extra flavor, add 1/2 teaspoon of cumin along with the taco seasoning.
- If you prefer a spicier dish, add a pinch of cayenne pepper with the seasoning.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 10
- Protein: 18
- Cholesterol: 5
Keywords: taco, chickpea, rice skillet, one-pan, vegetarian, quick dinner, easy meal