Modern
Pantry Dinner: Chickpea Tomato Rice Skillet Recipe
Pantry Chickpea Tomato Rice Skillet is a one-pan dinner made from canned chickpeas, canned tomatoes, rice, broth, and dried spices. It cooks like a simple pilaf, turning shelf-stable staples into a filling, saucy, protein-rich meal with minimal cleanup.
Inspired by Kitchen Tutor
Time
35m
Cost
$1.30
per serving
Servings
4
Diet
vegetarian
Ingredients
4
- olive oil2 tablespoons
- long-grain white rice, rinsed and drained1 cup
- garlic powder1 teaspoon
- smoked paprika1 teaspoon
- ground cumin1/2 teaspoon
- dried oregano1/2 teaspoon
- kosher salt3/4 teaspoon
- black pepper1/4 teaspoon
- red pepper flakes, optional1/8 teaspoon
- chickpeas, drained and rinsed1 can, 15 ounces
- diced tomatoes with juices1 can, 14.5 ounces
- vegetable broth or water1 1/4 cups
- tomato paste1 tablespoon
- apple cider vinegar or red wine vinegar1 teaspoon
- granulated sugar, optional1/2 teaspoon
Instructions
- 1
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- 5
- 6
- 7
- 8
Tutor's tips
- •Rinse the rice until the water runs mostly clear. Removing surface starch helps the grains stay separate instead of gummy.
- •Keep the heat low once covered. A hard boil can scorch the tomato mixture before the rice has time to soften.
- •If the rice is still firm after 20 minutes, add 2 tablespoons water, cover again, and cook on low for 3 to 5 more minutes.
