Chickpea Rice Recipe
- cook TIME 25 mins
- prep TIME 7 mins
- total TIME 32 mins
Ingredients (17)
- 14 oz canned chickpeas
- 10 oz skinless boneless chicken thigh sliced into medium cubes
- 1 cup uncooked long-grain rice
- 2 oz red bell pepper diced
- 2 oz onion diced
- 1 tbsp garlic minced
- 2 tbsp parsley chopped
- 1/2 cup homemade tomato sauce
- 1 tbsp Hunt's tomato paste
- 1 tsp traditional Dijon mustard
- 2 tbsp olive oil
- 2 cups water
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp Cajun seasoning
- 1/2 tsp paprika
- 1/2 tsp garlic powder
INSTRUCTIONS
Prep:
Dice the Bell Pepper: Lengthwise slice the sides of the bell peppers, then cut each slice into large strips. Gather the strips and line them horizontally then slice them into large cubes.
Dice the Onion: Cut the onion in half lengthwise. Turn the half vertically and make thin slices but leave the root intact. Then turn the onion horizontally and push the knife crosswise into the slices. Then, thinly slice to make small, diced pieces.
Mince the Garlic: Cut off the root and remove the peel then thinly slice each clove. Rock the knife over the sliced pile a few times to finely mince the garlic.
Cook:
Sauté the Aromatics: In a pan over medium heat, sauté 2 oz onion and 1 tbsp garlic with 2 tbsp olive oil for 2 minutes until fragrant.
Add the Chicken & Condiments: Then add 10 oz skinless boneless chicken thigh, 1/2 tsp salt, 1/2 tsp ground black pepper, 1 tsp Cajun seasoning, 1/2 tsp paprika, 1/2 tsp garlic powder, 1 tsp traditional Dijon mustard, and 1 tbsp Hunt's tomato paste and stir around for 2 minutes.
Add the Chickpeas & Other Ingredients: Continue adding 2 oz red bell pepper, 14 oz canned chickpeas, 1 cup uncooked long-grain rice, and 1/2 cup homemade tomato sauce and stir around for 30 seconds to mix everything together.
Add the Water: Add 2 cups water, stir around for a bit then close the lid and lower the heat. Let the pan simmer for 20 minutes.
Garnish and Serve: Turn off the heat when time’s up and the food seems well-cooked. Garnish with 2 tbsp parsley. Transfer the food onto serving plates and serve hot.
