Taco-Spiced Chickpea and Rice Skillet Delight
A vibrant and satisfying dish featuring protein-rich chickpeas, hearty brown rice, and colorful vegetables enveloped in delicious taco seasoning.
Ingredients
Main Ingredients
- 1 can (15 oz) Chickpeas, drained and rinsed Adds protein and creamy texture.
- 1 cup Long-grain brown rice Provides a hearty base full of fiber.
- 2 tablespoons Taco seasoning Brings flavor to the dish.
- 1 cup Bell peppers, diced (mixed colors) Adds sweetness and crunch.
- 1 medium Yellow onion, diced Forms the flavor base.
- 3 cloves Garlic, minced Adds robust flavor.
- 2 cups Low-sodium vegetable broth Keeps the mixture moist.
- 2 tablespoons Lime juice Enhances freshness.
- 1 tablespoon Olive oil Adds richness.
- to taste Fresh cilantro, chopped (optional) Adds a refreshing note.
- 1 Avocado, sliced Complements the spice.
Instructions
Preparation
- Gather all ingredients, rinse chickpeas, and chop bell peppers, onion, and garlic. Measure rice, broth, and lime juice.
Cooking
- In a large skillet, heat olive oil over medium heat. Add diced onions and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.
- Toss in diced bell peppers and drained chickpeas. Cook for about 5 minutes, stirring occasionally.
- Pour in the long-grain brown rice, taco seasoning, and vegetable broth. Stir until the rice is evenly coated.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 40-45 minutes.
- Once cooked, stir in lime juice and cilantro (if using).
- Fluff the mixture with a fork and serve hot, topped with sliced avocado.
Notes
For meal prep, store in airtight containers for lunches. Variations include using other vegetables or adding proteins like chicken or tofu. Spice it up with jalapeños or chili flakes.