Taco Spiced Chickpea and Rice Skillet
Taco-Spiced Chickpea and Rice Skillet is an easy comfort food delight packed with flavor and nutrition.
Equipment
- 10-inch skillet
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped approximately 150g / 1 cup
- 1 medium bell pepper, chopped approximately 150g / 1 cup
- 2 cloves garlic, minced approximately 6g / 2 teaspoons
- 1 can (15-ounce) chickpeas, rinsed and drained approximately 425g
- 1 cup cooked rice approximately 185g
- 1 can (15-ounce) diced tomatoes, undrained approximately 425g
- 1 cup vegetable broth approximately 240ml
- 2 tablespoons taco seasoning homemade or store-bought
- Salt to taste
- Pepper to taste
- Optional toppings shredded cheddar cheese, sour cream (or plant-based alternative), avocado, cilantro
Instructions
- Heat olive oil in a 10-inch skillet over medium heat. Add the chopped onion and bell pepper. Sauté until softened, about 5–7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the rinsed and drained chickpeas, cooked rice, diced tomatoes (undrained), vegetable broth, and taco seasoning to the skillet. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15–20 minutes, or until most of the liquid has been absorbed and the flavors have melded together.
- Stir occasionally to prevent sticking.
- Season with salt and pepper to taste.
- Serve hot, topped with your favorite toppings such as shredded cheddar cheese, sour cream (or plant-based alternative), avocado, and cilantro.
Notes
Spice Level: Adjust the amount of taco seasoning to your preference. Rice Variety: Any type of cooked rice works well in this recipe. Vegan Option: Omit the cheese and use plant-based sour cream for a vegan version.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 700mgFiber: 10gSugar: 8g
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