Jazz up some rice with smokily spiced chickpeas, spinach and cheddar cheese. Yum!
1 yellow onion
15 oz can chickpeas
1 tablespoon chorizo chili spice blend
1/2 cup jasmine rice
3 ounces baby spinach
4 ounces shredded cheddar-jack blend
garlic, olive oil, apple cider vinegar, salt, pepper, butter
Preheat broiler with a rack in the top position.
Finely chop 1 teaspoon garlic . Halve onion, then cut into 1⁄2-inch pieces. Rinse and drain chickpeas.
Heat 2 tablespoons oil in a medium ovenproof skillet over medium-high heat. Add chickpeas and 1 tablespoon chorizo chili spice. Cook, stirring, until fragrant. Add chopped garlic; cook, stirring occasionally, until fragrant. Transfer to a shallow bowl and set aside.
Heat 1 tablespoon oil in same skillet over medium-high. Add onions and cook, stirring occasionally, until tender and browned in spots, about 4 minutes. Stir in 1 tablespoon vinegar.
To skillet with onions, add rice, chickpeas, 11⁄4 cups water, and 1⁄2 teaspoon salt . Bring to a boil over high, then cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Fold in spinach in batches, stirring until just wilted; stir in 11⁄2 tablespoons butter until melted. Season to taste with salt and pepper.
Sprinkle cheese evenly over rice mixture.
Broil spinach and cheddar skillet rice on top oven rack until cheese is melted and rice is browned in spots. Enjoy!
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