Name: Rice Cooker Spanish Chickpeas and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American,Spanish
Ingredients: 1 Tbsp olive oil ($0.16); 1 cup long grain white rice ($0.39); 1 tsp smoked paprika ($0.10); 1/2 tsp ground cumin ($0.05); 1/4 tsp dried oregano ($0.02); 1/8 tsp cayenne pepper ($0.02); 1/4 tsp onion powder ($0.02); 1/4 tsp garlic powder ($0.02); freshly cracked black pepper ($0.02); 1 15oz. can chickpeas, drained ($0.55); 1 15oz. can petite diced tomatoes, with juices ($0.49); 1 6oz. jar quartered artichoke hearts, drained ($1.79); 1 cup vegetable broth ($0.13); 1/4 bunch fresh parsley, chopped ($0.22); 1 fresh lemon ($0.43)

Rice Cooker Spanish Chickpeas and Rice is an incredibly easy and inexpensive vegan dinner that will keep you full and happy with very little effort.

Ingredients

1 Tbsp olive oil ($0.16)

1 cup long grain white rice ($0.39)

1 tsp smoked paprika ($0.10)

1/2 tsp ground cumin ($0.05)

1/4 tsp dried oregano ($0.02)

1/8 tsp cayenne pepper ($0.02)

1/4 tsp onion powder ($0.02)

1/4 tsp garlic powder ($0.02)

freshly cracked black pepper ($0.02)

1 15oz. can chickpeas, drained ($0.55)

1 15oz. can petite diced tomatoes, with juices ($0.49)

1 6oz. jar quartered artichoke hearts, drained ($1.79)

1 cup vegetable broth ($0.13)

1/4 bunch fresh parsley, chopped ($0.22)

1 fresh lemon ($0.43)

Instructions

1 Combine the olive oil, rice, smoked paprika, cumin, oregano, cayenne pepper, onion powder, garlic powder, and some freshly cracked pepper (about 10 cranks of a pepper mill) in the bowl of the rice cooker. Stir until the rice is coated in oil and spices.

2 Next add the chickpeas (drained), diced tomatoes (with juices), artichoke hearts (drained), and vegetable broth. Give everything a brief stir, then closes the rice cooker and turn it on to the white rice setting (or the basic "cook" setting).

3 Let the rice cooker cook the mixture until finished, then once the cook cycle has completed let it rest on the "keep warm" setting for at least 5 minutes. After resting, open the cooker and gently fluff and stir the mixture to make sure everything is evenly mixed.

4 To serve, spoon the chickpea and rice mixture into a bowl, sprinkle chopped parsley over top, and serve with a couple wedges of lemon. Squeeze the lemon over top just before eating.