Description
A quick and easy skillet recipe featuring chickpeas, rice, and taco spices for a flavorful and satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped (approximately 150g / 1 cup)
- 1 bell pepper (any color), chopped (approximately 150g / 1 cup)
- 2 cloves garlic, minced (approximately 6g / 2 teaspoons)
- 1 (15-ounce) can chickpeas, rinsed and drained (approximately 425g)
- 1 cup cooked rice (approximately 185g)
- 1 (15-ounce) can diced tomatoes, undrained (approximately 425g)
- 1 cup vegetable broth (approximately 240ml)
- 2 tablespoons taco seasoning (homemade or store-bought)
- Salt and 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg
Keywords: taco-spiced chickpea and rice skillet, chickpea recipe, rice recipe, skillet recipe, vegetarian recipe, tex-mex, easy dinner, quick dinner, weeknight meal