Baked Rice with Chickpeas
I love this rice dish. It has tomatoes and chickpeas for some added nutrition. :)
Baked Rice with Chickpeas
3 cups low sodium chicken broth
1 tablespoon olive oil
2 cloves garlic, finely chopped
2 medium tomatoes, chopped
1 cup chickpeas, rinsed & drained
1 teaspoon paprika
pinch saffron (optional)
1 cup medium-grain rice
salt
black pepper, freshly ground
1. Preheat the oven to 400 degrees.
2. In a medium saucepan, bring the chicken broth just to a boil over moderately high heat.
3. In a small, oven-safe casserole, heat the oil. Add the garlic and stir over moderate heat until fragrant, about 30 seconds. Stir in the tomatoes, chickpeas, paprika and saffron and bring to a simmer.
4. Stir in the rice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the hot chicken broth and bring to a simmer over moderate heat.
5. Cover the casserole and bake for about 15 minutes, until most of the liquid has been absorbed and the rice is almost tender.
6. Remove from oven and let stand, covered, until the rice is tender, about 10 minutes. Fluff with fork and season with additional salt and pepper, if desired.
Mommy to Justin (13 years) & Ashlyn (8 years)