Brown Rice with Chickpeas, Red Pepper and Tomato Salsa
If you’re looking for ways to increase the amount of meatless meals into your everyday eating, say hello to this super delicious and pantry-friendly Brown Rice with Chickpeas, Red Pepper and Tomato Salsa!
It’s just loaded with things that are good for you, all in an easy-to-make one-dish meal!
Brown rice, chickpeas, onions, peppers— you can feel your health improving by just talking about it!😊
And put out of your mind that this good-for-you dish is in any way dull or boring, ‘cause it’s topped with a quickie, lime-spiked zesty little tomato salsa that adds tons of visual appeal and flavor that I guarantee you’re going to find excuses to make even when you’re not whipping up this dish!
This got a resounding 👍 in our house (sorry for the emoji overload today😘) and I’m betting that it will in your house too!😁😁 (Geez, I’ve really got to stop this!!)
Brown Rice with Chickpeas, Red Pepper and Tomato Salsa
Makes 6 servings
Prep Time: About 1 hour and 15 minutes (most of this is hands-free)
Ingredients
4 teaspoons olive oil, divided
2 red bell peppers, ribs and seeds removed, finely chopped
1 onion, finely chopped
1 cup long-grain brown rice, rinsed
4 garlic cloves, minced
Pinch of cayenne pepper
3 ¼ cups chicken or vegetable broth
Two 15-ounce cans chickpeas, rinsed
2 containers grape or cherry tomatoes, cut into quarters
5-6 scallions, thinly sliced
Handful of fresh parsley, minced
1 tablespoon fresh lime juice
Salt and pepper
Freshly grated Parmesan for serving (optional)
The Recipe
1. Heat 2 teaspoons of the oil in a large skillet over medium-high heat until very hot. Add the peppers and onion and cook, stirring often, for about 10 minutes, until the veggies are softened. Stir in the rice, garlic and cayenne and cook for about 30 seconds.
2. Pour in the broth and bring to a simmer. Lower the heat to medium-low, cover and let simmer for about 25 minutes, stirring every now and then.
3. While the rice is cooking, you can prepare the salsa. In a medium bowl, combine the remaining 2 teaspoons of oil, the tomatoes, scallions and lime juice and toss together. Taste and season with salt and pepper,
4. When the rice has simmered for the 25 minutes in step 3, add in the chickpeas, stir and cover the pot again. Let simmer for another 25-30 minutes, until practically all of the liquid has been absorbed. Season with salt and pepper. To serve, ladle into bowls and top with some of the tomato salsa, passing around the Parmesan.
Enjoy!
Note: Recipe adapted from The Complete Mediterranean Cookbook by America’s Test Kitchen. I increased the tomatoes, cut the saffron, subbed in parsley for the cilantro and added a little freshly grated Parmesan for serving.
