Description
A hearty and comforting one pot rice stew made with vegetables, spices, and tender rice, perfect for a simple and satisfying meal.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 medium carrot, peeled and diced
1 medium red bell pepper, diced
1 medium tomato, diced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 cup long grain white rice, rinsed
3 cups vegetable broth
1 cup canned chickpeas, drained and rinsed
1/2 cup frozen peas
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic, diced carrot, and diced red bell pepper. Cook for 5 minutes, stirring occasionally.
Add diced tomato, smoked paprika, ground cumin, dried thyme, and cayenne pepper. Stir to combine and cook for 2 minutes.
Add rinsed rice to the pot and stir to coat with the vegetable and spice mixture.
Pour in vegetable broth and bring to a boil.
Reduce heat to low, cover the pot, and simmer for 15 minutes.
Add canned chickpeas and frozen peas to the pot. Stir gently, cover, and cook for another 10 minutes or until rice is tender and liquid is absorbed.
Season with salt and black pepper to taste.
Remove from heat and let the stew rest covered for 5 minutes.
Stir in chopped fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes