Rice with Chickpeas and Peppers
A quick, one-pan weeknight dinner with rice, chickpeas, and sweet red peppers in a savory tomato sauce. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 10g
Comfort FoodQuickSpanishMediterraneanVeganVegetarianGluten-FreeDairy-Free
Ingredients
- 2 tbsp olive oil
- 1 medium, chopped onion
- 1 medium, chopped red bell pepper
- 1 can (15 oz), drained and rinsed chickpeas
- 1 can (14.5 oz) diced tomatoes
- 2 cups cooked rice
Instructions
- 1
Heat the 2 tbsp olive oil in a large skillet over medium heat. Add the 1 chopped onion and 1 chopped red bell pepper; cook until soft and golden, about 5 minutes.
- 2
Stir in the 1 can drained chickpeas and 1 can diced tomatoes with their juices. Bring to a simmer and cook until slightly thickened, about 5 minutes.
- 3
Add the 2 cups cooked rice and stir to combine. Cook until heated through, about 3 minutes. Season with salt and pepper to taste. Serve warm.
Tools you’ll need
- Large skillet
- Wooden spoon
- Can opener
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