Skip to main content

Spinach and Cheddar Skillet Rice with Smoky Chickpeas

 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!


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the