Mediterranean Rice with Chickpeas and Sun Dried Tomatoes

Mediterranean Rice with Chickpeas and Sun Dried Tomatoes

This Mediterranean rice with chickpeas and sun dried tomatoes is big bang for buck in terms of flavor for time spent. A bit of prep and then everything goes in a skillet and a flavorful rice is on the table in less than 30 minutes.

Course Side Dish

Cuisine Mediterranean

Keyword Basmati, Chickpeas, Rice

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 369kcal

Ingredients

1.5 cups basmati rice
1.5 cups chickpeas 1 standard sized can about 400 g or 15 oz, well drained and rinsed
0.5 cup sun dried tomatoes finely diced
0.5 medium yellow onion about 0.5 cup, finely diced
2 cloves garlic minced or mashed
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried oregano

Instructions

Heat olive oil over medium-high heat. Add the rice and finely diced onion. Stir and toss to toast and lightly brown the onion and rice.
Add the chickpeas, diced sun dried tomato, diced parsley (reserving some for garnish) and seasonings plus exactly 3 cups (750ml) water.
Reduce heat to medium-low, cover and cook for 10-12 minutes. About 5 minutes before it's done, open and give it a mix so everything is even.
Turn off heat once all water is absorbed. Fluff rice, garnish with more parsley.

Nutrition