I’ll openly admit that I’ve tried to make paella on more than one occasion and failed miserably. It’s probably a combination of not having the right paella pan or not using the correct method, but I can never get it to turn out quite right. That being said, I still love the concept of cooking rice with a bunch of other super flavorful ingredients in one pot, so this Spanish Chickpeas and Rice, which is loosely based on paella, was born. No expensive seafood or saffron, but still tons of flavor in one dish.
P.S. You can make this in a rice cooker! Check out my recipe for the Rice Cooker Spanish Chickpeas and Rice.
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No Meat, Still Tons of Flavor
I wanted to go vegetarian for this recipe, so I subbed chickpeas for the meat and seafood usually found in paella. I added plenty of spices like smoked paprika, cumin, cayenne, and oregano (flavors you’d normally find in chorizo), to make sure this dish had plenty going on. Artichoke hearts added flavor and texture, and helped make this dish more of a one pot meal than just a rice and bean pilaf. A little fresh lemon on top brightens the whole dish and gives it a slightly summery feel.
The results were stunning, both in flavor and appearance. I can definitely see myself making this Spanish Chickpeas and Rice over and over and trying new add-ins each time (spinach is next on my list!).
Can I Freeze Spanish Chickpeas and Rice?
Yes! This is a very freezer friendly dish. Just portion the recipe out into single serving containers, chill it completely in the refrigerator first, then transfer to the freezer later. This dish will last about 4-5 days in the refrigerator, or about 3 months in the freezer.
What Type of Skillet Should I Use?
It’s very important to use a thick, heavy cookware for one pot dishes like this. Thin pots and pans don’t transmit heat evenly, which may cause the rice to be undercooked in some areas and overcooked in others. I am using an OXO stainless steel deep covered skillet from this set (affiliate link), but a more affordable option could be something like Covered Fry Pan from Calphalon (affiliate link).
Looking for something to serve on the side with your Spanish Chickpeas and Rice? Try my Lemon Pepper Zucchini!
Spanish Chickpeas and Rice
Servings 4 (1.5 cups each)Ingredients
- 2 Tbsp olive oil ($0.32)
- 2 cloves garlic ($0.16)
- 1/2 Tbsp smoked paprika ($0.15)
- 1 tsp ground cumin ($0.10)
- 1/2 tsp dried oregano ($0.05)
- 1/4 tsp cayenne pepper ($0.02)
- Freshly cracked black pepper ($0.05)
- 1 yellow onion ($0.36)
- 1 cup uncooked long grain white rice ($0.33)
- 1 15oz. can diced tomatoes ($0.79)
- 1 15oz. can quartered artichoke hearts ($2.50)
- 1 15oz. can chickpeas ($1.89)
- 1.5 cups vegetable broth* ($0.18)
- 1/2 tsp salt (or to taste) ($0.02)
- 1/4 bunch fresh parsley ($0.22)
- 1 fresh lemon ( $0.25)
Instructions
- Mince the garlic and add it to a large deep skillet along with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant. Add the smoked paprika, cumin, oregano, cayenne pepper, and some freshly cracked black pepper to the skillet. Stir and sauté the spices in the hot oil for one more minute.
- Dice the onion and add it to the skillet. Sauté the onion until it is soft and translucent (about 5 min). Add the rice and sauté for 2 minutes more.
- Drain the chickpeas and artichoke hearts, then add them to the skillet along with the can of diced tomatoes (with juices), vegetable broth, and a half teaspoon of salt. Roughly chop the parsley and add it to the skillet, reserving a small amount to sprinkle over the finished dish. Stir all the ingredients in the skillet until evenly combined.
- Place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Make sure it’s simmering the whole time and adjust the heat up slightly if necessary to keep it simmering.
- After simmering for 20 minutes, turn the heat off and let it rest for 5 minutes without removing the lid. Finally, remove the lid, fluff with a fork and top with the remaining chopped parsley. Cut the lemon into wedges and squeeze the fresh juice over each bowl.
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Notes
Nutrition
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How to Make Spanish Chickpeas and Rice – Step by Step Photos
Start by mincing two cloves of garlic. Sauté the garlic in 2 Tbsp of olive oil, in a large deep skillet, over medium-low heat for 1-2 minutes, or just until the garlic is soft and fragrant. (Dice one yellow onion while the garlic is sautéing.)
Add 1/2 Tbsp smoked paprika, 1 tsp cumin, 1/2 tsp oregano, 1/4 tsp cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill) to the skillet.
Sauté the spices in the hot oil for about a minute. This toasts the spices and brings out their maximum flavor.
Add the diced onion to the skillet and continue to sauté until the onion is soft and transparent (5 minutes or so).
Add one cup of uncooked long-grain white rice to the skillet. Stir and cook the rice for about two minutes. It should sound like it is snap, crackling, and popping. This toasts the rice and gives it a bit of extra flavor.
Drain one 15oz can of chickpeas and 1 15oz. can of quartered artichoke hearts. Add both to the skillet along with one 15oz. can of diced tomatoes, with all its juices.
Finally, add 1.5 cups of vegetable broth. Roughly chop about 1/4 bunch of parsley. Reserve a small amount of the parsley to sprinkle over the finished dish, and add the rest to the skillet. Stir all the ingredients together until evenly combined.
Place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come up to a boil, then turn it down to low. Let it simmer over low for 20 minutes. Make sure the skillet is simmering the whole time and adjust the heat up slightly if needed to keep it simmering. After it simmers for 20 minutes, turn the heat off and let it sit undisturbed with the lid in place for five more minutes. Then it should look like the photo above.
Fluff the rice with a fork and top with the reserved parsley. Cut the lemon into quarters and squeeze the juice over each serving. Your Spanish Chickpeas and Rice is now complete!
Beans and rice never tasted so good…
Great recipe with excellent flavor considering the budget! I am so glad I found the vegan recipes on your blog. I am able to eat the food I need as a runner while staying on a budget. I did swap the order of veggie frying as that’s my preference: onions first, then add garlic and spices, followed by the rice. I followed the recipe as written the rest of the way through.
I’ve made this recipe several times and I love it. I have to cut down on my carbs these days, sadly. If I swap in quinoa, I know I’d reduce the amount of liquid, any other changes? Thanks!
fantastic!!! i’m a picky eater who is currently trying to transition to a vegetarian lifestyle to get more veggies in my diet and grow my palate. this recipe is a 10/10. for my fellow picky eaters- go for it!! the flavors are insane, and the texture of the dish is picky-eater-approved as the chickpeas are similar to little bites of chicken. this will become a regular dish of mine!
I’m thinking about making this with cauliflower rice instead of white rice. Sort of a combo with the Southwest Cauliflower Rice. Any thoughts on this?
Yes, that will be a bit tricky because cauliflower rice does not absorb liquid like real rice does, so you’d need to reduce the broth almost entirely… but if you do that you’ll be missing the flavor from the broth.
Love this recipe but I’d like to use 2 cans of chickpeas next time and less rice. How do you suggest I adjust the rice and broth for that?
You could just add an extra can of beans without adjusting anything else, or you could double the entire recipe. Either way will work. :)
Second time making it, perfect both times ☺️
I usually only have brown rice – would the only thing different be the cook time or do you think I’d need more liquid too?
Yes, you’d need more liquid and about 3x the cook time. I’d need to test the recipe with brown rice before offering more concrete suggestions, though.
I’ve made this recipe several times, and I love it even more every time I make it! It is so simple, delicious and totally satisfying! I always add sliced green olives and sliced almonds to the basic recipe. The green olives brings briny umami flavor and the almonds add crunch and more protein! Thank you for this staple in my household, it hits the spot every single time!!!
So yummy! Our chickpea loving toddler loved it too.
Confirming what others have said that you CAN sub in brown rice (yay for whole grains!) by increasing liquid to 2 cups and cooking 15 minutes longer.
Absolutely amazing! I swap the artichokes for green peppers. So delish.
Hi, just wondering if I can use brown rice with this and how would it change the timing? Thank you!
Substituting brown rice will change the cooking time and amount of liquid needed. I can’t say exactly how much without testing the recipe out with the brown rice. A previous reader noted, “The last several times I switched to brown rice, upped the broth to 2 cups & cooked it 15 min longer. Turns out great.” I hope that helps! ~ Marion :)
I’m wondering if there’s any chance this could possibly be converted to an instant pot?
Haha sorry, I guess my reading comprehension is low today. Just saw your rice cooker version :)
We haven’t had the opportunity to test this recipe with an instant pot, so I’m hesitant to give you any specific suggestions that might not be successful. I’m sure with some tweaking it would work well! I’d also suggest checking back through the older comments on this post to see if anyone has already shared some suggestions. ~ Marion :)
Can I sub Quinoa for the rice? (Rinse before hand, etc, is there any difference?)
I think with some tweaking you could definitely use quinoa in place of the rice in the recipe! (But since we haven’t tested it ourselves, I can’t promise the results will be equally successful!) I’d suggest looking at the packaging/online for a suggested ratio of quinoa to cooking liquid as well as the recommended cooking time. Quinoa cooks a little bit faster than rice and may need slightly less broth to keep the final dish from being soupy. Good luck! ~Marion :)
I love this recipe! I have made it three times now !! Though the last two times I have messed up :( undercooked the rice the first time (I was bringing a batch to a iparty and miss judged the time- I tried to fix it but :(
And just tonight I thought I had canned chick peas – I didn’t . But I had pre soaked some dried one and shoved them in the freezer. I thought they would cook in time with the rice :(
But I love this dish . The 4th time I’ll have it down
Hi, Sarah! So glad to hear you love this recipe! We all have those moments, for sure! ~Marion :)
This is incredible! I used a 14 oz jar of oil marinated artichoke hearts and used that liquid to sub some of the broth and turned out amazing! Thanks for another great recipe. Budget Bytes always delivers!
Just made for dinner – really easy & flavorful!!
What type of bean would you substitute the chickpeas for
Use any white bean or a kidney bean. XOXO -Monti
This always used to be my go-to, and I was excited to make it again when we moved back to a state at sea level (Colorado altitudes always messed with the rice cooking times). I made a few changes that made it my best batch yet:
– Cooked the onions before the garlic & spices
– Salt and peppered at every step instead of just once
– Added the parsley and all the lemon at the end
– Instead of regular canned artichokes, used Costco’s artichokes jarred in oil, vinegar, and spices
This has always been one of my favorite meals on your site, and my husband is raving about it too!
Really enjoyed this! I loved the addition of artichoke hearts. I wish they weren’t so expensive right now.
My (gluten-free) husband and I (a vegetarian) both agree that this is the best thing I’ve ever cooked. Thank you for this awesome recipe! I love your website and use it every week.
Thanks for being here! XOXO -Monti
This is one of my favorite recipes! So straightforward and adjustable. I love how flavorful and easy it is to make. Not to mention that it’s vegan & cheap! A true gem.
Wondering, can I use this with cooked/dehydrated chickpeas or should onrehydrate before adding? I don’t have canned and don’t want to take the time to cook “fresh” chickpeas 😅 I’m thinking of possibly just adding more broth to it but I have yet to rehydrate my cooked chickpeas so unsure of the time. I’ll most likely (sadly) omit the artichokes…
Thank you!!
We haven’t tested the recipe with dried chickpeas. But if you are using them, remember that a 15 oz can of chickpeas is about 3/4 of a cup of dried. Make sure to soak them and cook them before adding them to the recipe. Cooking dried chickpeas takes about an hour and a half on the stove, so they will still be hard if you just add them to the recipe as is. Hope that helps!
Another winner that I have made countless times. I introduced it to my family the last time I made it and they enjoyed it, although my son picked out the best bits- the artichokes- and put to the side. I know covid and all but I ate them! I can barely contain myself once its cooked- I usually cook it for myself for work lunches but have to resisit eating it as soon as its made!
Wonderful! We loved this. Very tasty, thank you 😊
I tried making this dish tonight and ran into the issue of rice sticking to the bottom of the pan. What’s the best way to avoid this again in the future?
Did you let it rest for five minutes after turning the heat off before you lifted the lid and fluffed? That’s usually when the steam inside the pot kind of loosens the rice off the bottom. It may be that you needed an extra five minutes of rest time, or that the heat needed to be just slightly lower as it simmered.
Can I do this in instantpot?
I’m sure that would probably work. Just use the sauté function in the beginning and then the rice function once everything is added.
I didn’t have all the required ingredients, I used black olives instead of artichoke hearts and red wine instead of onion. It was delicious! I highly recommend.
It is a big hit in our family! I added celery and drizzled it with yoghurt.
Hi Beth, if I wanted to just make the chickpeas without the rice, would I omit the broth or just add less of it?
Hmm, I’m not sure. That changes things quite a bit, so I’d probably need to test that out. The broth is definitely there to cook the rice, but if you eliminate it all together you’ll be missing the flavor that comes with the broth. The chickpeas won’t absorb the broth, so if you add any it will probably end up soupy.
I haven’t made this yet – I’m about to… My rice is already cooked. Is there a way that I could make it as flavorful putting it together with cooked rice? I have all the ingredients you mentioned except the artichokes. I know it’s late for the East coasters but going to give it a try (even if I don’t get an answer, lol) hopefully I will be letting everyone know how great it turns out. I’m making a ham steak and I hope it’s a good side for it. The ham steak was a quick second thought. I just wanted to make this rice!
Unfortunately, I don’t have an off-the-cuff suggestion for that one! It will be tough to replicate with the rice already cooked because in the recipe all of the flavor is actually cooked into the rice. My only thought is to somehow make a dressing that is folded into the rice to add back some of that flavor.
This is one of my favorite meals ever. I’ve done the Omnivore Meal Plan and am currently working through the Vegetarian plan. I thought this dish would be really spicy at the beginning but the artichoke and lemon bring down a lot of heat. Bonus is that it’s all done in one pot. Looking forward to leftovers today!
Super good, just like everything else I’ve made from this website! This will be a meat-free-Monday staple for me! Thanks for all your recipes :)
We make this dish all the time now – such a fantastic recipe and we are so happy we came across it. Any guests we’ve made if for also like it (including our meat-eating parents that aren’t usually thrilled with our meat-free meals). Thanks for sharing this one!
I may be one of the few, but I don’t like artichokes. Any ideas what I could use instead? Perhaps broccoli?
My boyfriend does not like artichokes either. I haven’t done it yet, but when I make this recipe I am going to drain a can of corn and use that instead.
Same! Making this tonight and I am going to do chopped broccoli for extra veggies :)
Easy to prepare and tasted great! I doubled the recipe (feeding 5 here and always want leftovers for lunches); used up some fresh quartered cherry tomatoes in place of one can of diced tomatoes, added about 1/4 cup of olive salad to make up for only having one can of artichokes. Next time I’m going to try making it with brown rice in the Instant Pot. :)
Has anyone tried this with brown rice? Just wondering how to adjust the cook time. Thx!
I googled “chickpeas and rice” because it suddenly popped in my head and I thought would go well together. I came across your recipe. My meat-loving men (which is all my family minus me) whom usually raise an eyebrow at one meal vegetarian dishes, highly praised the dish and went back for seconds. Thank you!!
Hi Beth! First of all, our whole family just LOVES your site – we’ve been coming here for years for recipes, and I could easily write a whole, super-detailed fan letter – about how anytime I’m making a new recipe and our girls ask “what’s it called?”, and I simply reply, “don’t worry, it’s from budget bytes….”, they are immediately like “ah, okay cool. Awesome”
But that aside for now :-)
This dish is a staple of ours for sure. But I’m curious about a little more background info on, actually, paella in general? What makes that dish so unique/authentic (paella) that you are able to retain with the recipe? (But have made simpler for us mere mortals who may struggle with the finesse of paella?). Like, how, in the taste of this, would I understand that this was a reworking of the authentic dish? I’d love to try the “authentic” sometime, but gosh, this is just so simple and super tasty – works every time!
Again, love love LOVE this site. Goes into our meal planning every week 😀
Hi Kevin! This recipe is just very loosely inspired by paella. So I took the concept of cooking rice and other ingredients in broth and spices, but had to skip the expensive parts of paella (saffron and seafood). This is what is leftover! :) Still super tasty, but I would never dare call it paella because I had to deviate too far from what paella actually is.
Looking through my pantry, I wanted something simple and healthy. I grabbed rice, chickpeas and artichokes and wondered what I’d make with it. I decided to make them with cilantro, lemon and smoked paprika. I’m sure it would have been great but I decided to do a quick search on the internet for “chickpea and artichoke rice.” This website’s recipes was the first result (on DuckDuckGo search engine).
I was surprised that I had randomly picked ingredients that were so close to an actual recipe! So, I made it. I don’t like the flavor of cayenne pepper so I used chili powder (not the blend for making chili, but actual chili powder). Otherwise I followed the recipe exactly as written. (I also use Better Than Bouillan instead of weak, canned broth! For that reason, I didn’t add the other 1/2 tsp of salt.)
It’s not only simple to make, but really delicious! The cayenne pepper (or chili powder or other spicy alternative) and the lemon really set this recipe apart from the usual “bland-ness” you expect from rice and/or chickpeas!
In terms of broth: there is a world of difference in brands. I always use Imagine low-sodium Vegetable Broth. It makes every soup or other dish so much better than those “weak broths” you mentioned. You can see the difference in color and taste the difference. Just a suggestion.
Any thoughts about whether this could go in a pressure cooker?
Yep, probably. This works really well in a rice cooker, so I think it should translate well to a pressure cooker, too.
Mmm these spices made everything smell delicious! Followed others’ suggestions and used a full large can of fire roasted tomatoes, which turned out great. Only had brown rice on hand so it needed almost an hour to cook, but totally worth it. Made lots of leftovers for the rest of my week too!
Hello. Can this be eaten cold for lunch the next day? Is this ideal for meal prep for lunches where you cannot reheat?
I’ve never tried this one cold, but I feel like I would like it hot a lot better.
This is one of my favorite budget bytes recipes! I love these leftovers both cold and reheated. But I grew up eating a rice artichoke salad my mother would make and serve cold. So maybe that’s why it doesn’t seem so odd to me!
Made this tonight for the first time and both my husband and I loved it! So simple and very budget-friendly. We had it on its own, but would also be delicious a side dish with fish or chicken. We will be making this one again!
Absolutely delicious.
Having it with Peruvian Chicken.
Tomorrow night will accompany with shrimp scampi..
Sounds delicious.. Cant wait to try it. Any recommendations on how to substitute brown rice? Thanks!
Substituting brown rice will change the cooking time and amount of liquid needed. I can’t say exactly how much without testing the recipe out with the brown rice. A previous reader noted, “The last several times I switched to brown rice, upped the broth to 2 cups & cooked it 15 min longer. Turns out great.”
Greetings from London. I was looking for a side dish to go with grilled sea bream. But this was so amazing we ate it on its own with some white Spanish Rioja wine, green salad and feta cheese.
We just redid our kitchen and hadn’t bought an induction compatible skillet yet. Made it In a wok instead. Still turned out wonderfully.. Thanks so much
Made this tonight, and it turned out amazing! I used 4 cloves of garlic instead of 2 (I love garlic!), less oil, and added ~1/4tsp of chilli powder when adding the spices for added heat.
I did not use artichoke hearts, as they were hard to find, and instead I used a can of corn kernels.
I didn’t use a lid on the pot during cooking; only at the end, when I’d removed the pot from the heat, to trap steam for about 5 minutes and make the rice more fluffy.
I served it alongside homemade tortilla crisps I had made by cutting up a tortilla and putting them in the oven on high heat for 5 minutes. They really added to the texture!
It was a hit, and I will definitely be making it again!
I actually have some saffron that I need to use. Do you have any recommendations on how to incorporate it? Thanks!
Hi Meredith, I actually don’t have experience working with saffron (it’s so dang expensive!). I think a lot of times people steep it in a liquid to extract the flavor, but I bet adding it to the mix before it simmers would have the same effect.
Thanks! I ground the strands and then soaked them in warm water before adding them to the spices in the beginning. Turned out great.
This recipe is PHENOMENAL. And it’s super easy to make. I would have never picked this recipe out from the crowd, but my boyfriend did and I’m soooo glad we tried it. This dish is a mood lifter. Really enjoyed eating a tasty vegetarian dish. The lemon and parsley really make the flavor amazing. I can’t wait to make this again.
My bf is diabetic type 2 so I try to cook low carb and low sugar. (We’ve loved many of your recipes, thank you!) so do you think I could sub the rice with farro? Or can you recommend anything else to replace the rice?
That *might* work but you’ll probably need to adjust the amount of liquid and cooking time to match the needs of the farro, which would probably take a little testing. Unfortunately I don’t have any options off the top of my head for what could be a low carb replacement in this one. I’d need to do a lot of testing to find something that works.
Not sure what I did wrong here, but I followed the instructions to a T and mine didn’t turn out like the photos. It’s a dishwater brown color, and the rice was mushy rather than fluffy. The smoked paprika kind of overpowered everything and otherwise it just tastes like tomato. I’ve liked every other recipe here that I’ve tried, but this one was a miss for me :(
Made this for the first time tonight, and it will be added to the rotation! I love that it uses shelf stable items. I added fresh spinach from our garden as well. Do you think this recipe would work well if doubled and cooked all together? I really like the idea of making a big batch and freezing.
Thank you!
Doubled would be fantastic!
So flavorful and delicious! At the store they only had canned diced tomatoes that had habañero in them, but it gave the dish an awesome kick, along with some extra cayenne! Will definitely make again and again!
Is it possible to make this without tomatoes?
I wouldn’t recommend it as the tomatoes really bring great flavor to this dish.
I have made this MANY times, both when I am not eating meat and when I am eating meat. It is very filling and flavorful, and it makes great leftovers. Also a good way to have a dairy-free meal (I need to cut back on cheese big time). The only thing I do differently is add 2 cans of diced tomatoes instead of one based on personal preference. Thanks for the great recipe!
Ha! I’m reading the comments because I just made this for the first time and I *accidentally* doubled the tomatoes: I put in an entire 29 oz. can of tomatoes when the recipe calls for a 15 oz can. Good to know it still turns out nicely!
If i wanted to add chicken breast to this, at which point would you recommend doing so? Or cook it separately?
Hi Mila! I would cook it separately then add it right towards the end.
Because i had everything except white rice – I used quinoa as a substitute. otherwise, followed the recipe – liquids, cooking time and all. it’s delicious!!! eating it now. thank you for this recipe!!!
I used half a can of tomato puree, and the liquid was more gravy-like despite adding broth. As a result, rice was wet and not fluffy. What should I do for my next try? Tomatoes are out of season and canned tomatoes are all pureed here in Malaysia…
Made this tonight! It was delicious and reminded us a bit of paella without the meat. I topped with a little of the lime crema from the sweet potato tacos we made last night (also delish)! Will definitely make again!
We love this recipe and I make it often. My partner isn’t a fan of parsley so I use fresh basil instead and top it with toasted pine nuts and a scattering of capers.
I would love to know how you recommend reheating the leftovers? I’ve been microwaving them and whilst the taste is still great, the texture isn’t. I suspect the oven might be a better bet, but not sure how hot or how long to reheat for. I’d love it if you could share your method! I’m batch cooking in preparation for shoulder surgery next month and if I can figure out how to reheat this well, I’ll definitely be stocking the freezer with it!
I loved this recipe! It was simple and delicious. I do live in higher elevation so the cook time was off. I deal with that a lot though so I used 1/4 cup extra broth, let it cook with the rice for 15 minutes, gave it a good stir, and then let it cook another 15 min. It was perfect. <3
Good to know Kimberley! Thanks for sharing!
This recipe is so delicious. The lemon adds incredible flavor that I did not expect! Instead of parsley, I used baby spinach.
Thank you Libby!
Now in heavy rotation!!
Our household has been striving to cut out all meat and fish and we love trying new veggie hearty dishes.
The first time I made this I didn’t have any fresh lemons. It tasty super yummy. The second time I made this I added a heaping 1/2 tbsp of cumin (I’m addicted to cumin) and added more artichokes. And I drizzled the fresh lemon on upon serving.
Wow! You REALLY need the lemon at the end!!!!
I forgot to add: I used the same measurement of basmati rice and I think it took even less time for it to cook
I’m addicted to cumin too! If you don’t already you should by the bagged comino (cumin) in the mexican section of the grocer, it’s out of this world! But so happy you liked this recipe too!
SO.GOOD. and so easy!! I used fire-roasted dice tomatoes and bouillon for the broth. So flavorful. Will be making again.
I love the fire roasted when I make it too!
I have made this recipe several times and I absolutely love it!!
I struggle to find canned artichokes so make it with asparagus instead, and it is delicious!! It works everytime and is so quick and easy :) thank you for such a great recipe!!!!
Great swap Nisha! Happy to hear you enjoyed it.
Beth, this came out horrible. The smells were amazing, the ingredients sounded so promising and it was easy to follow. BUT the rice did not cook within the time you wrote and there was still a lot of liquid. Yes, I did watch it and kept it simmering. Yes it did come to a boil before I covered it and put the top on it. Yes I adjusted the temp. No i did not lift the lid. I literally cooked it for about 40 more mins hoping the liquid would be absorbed. Unfortunately this resulted in a burned bottom and a porridge like rice 😢.
I’m sorry this one didn’t turn out for you. :( I wish I could have been there to see the process so I could help trouble shoot what went wrong. The only other thing I can think of that you didn’t list was the type of cookware. Sometimes the size/shape/materials of the cookware can make a huge difference in how a recipe turns out. And you used long grain white rice, correct? This will not work if brown rice is swapped in for the white rice.
I was going to make this with the brown rice i have on hand then I saw this. Is there a way to make it work?
Substituting brown rice will change the cooking time and amount of liquid needed. I can’t say exactly how much without testing the recipe out with the brown rice. A previous reader noted, “The last several times I switched to brown rice, upped the broth to 2 cups & cooked it 15 min longer. Turns out great.”
This recipe is ridiculously good! Happened upon your site when looking for inexpensive, quick, and yummy recipes (yay, grad school!) — this did not disappoint!
I made the following changes: 1. didn’t mince the garlic (laziness), just smashed it and added it with the onions after blooming the spices. 2. Added a couple of handfuls of frozen peas at the very end. and 3. accidentally added an 32oz can of tomatoes, which I didn’t realize until afterwards 🤦🏻♀️ — made no difference in time, and surprisingly wasn’t soupy either!
Thanks, budgetbytes!
This is now my go to recipe for nights where I don’t know what to cook. It is delicious, easy and everyone in my family loves it! I have recently started adding chopped sun dried tomatoes for some extra flavour and will sometimes substitute chickpeas for black beans (whichever I have on hand). I also like to add a bit of hot sauce on top at the end for some heat! :) Overall, fantastic recipe!
Delicious! My carnivore hubby liked it as well. And it’s sooo easy to make. After sautéing the onions and spices, you basically add the rest and let it simmer. I swapped the rice for the equal amount of brown rice and it worked perfectly fine.
Thanks for sharing this great recipe!
I love this recipe so much. Never have artichoke hearts so I haven’t made it with them yet. First time I made it I followed recipe exactly and this time I already had a ton of cooked rice so I’m trying making this with cooked rice! Can’t wait to try it!!!
I really wanted to like to this recipe, but the technique is completely off! both times I made it, it burned the bottom of my skillet and the rice was still uncooked. Next time I will do differently and have the rice pre cooked to avoid this and waste food. I’m from a country where we eat rice every day religiously so I knew that the method suggested was off but trusted the blogger. I’m sorry but I’m not trying any other recipe from your website and won’t recommend it to others.
I love her recipes, my kids enjoy them too. I like that she uses very day to day ingredients and and not expensive ones that you rarely use. You should give her another chance 😊
I have made this many times and I wonder if you’re turning the stove too high or not using enough liquid? I have made with white and brown rice with both turning out really well. So sorry it burned though! And always trust your instincts if you feel your stove or oven cooks differently than whoever wrote a recipe:) not all work alike I have found from many a rental oven/stove.
My whole family loved this! I subbed fresh cauliflower florets for artichokes, and they cooked up nicely with the 20 minutes of simmering time. I kept everything else the same, and it turned out great. My child even proclaimed she likes garbanzo beans now! Woo hoo!
This is becoming a regular meal prep for me, it’s so easy, tasty, and filling.
Me and my Husband’s go to meal when we don’t know what to cook. Simple and delicious one pot recipe!
Made this tonight and it was so tasty! I added in some chorizo and diced courgettes and it was fab! Will definitely make again but perhaps add some chillis for more heat next time x
I love this recipe and have made it several times. The only change I’ve made is adding chopped green olives, it just gives it an extra bit of flavor! Thank you for being amazing, your website is always my first stop when I’m looking for a new recipe!
Ooh love green olives! Great addition Maegan.
Yum! I made this tonight and husband and I both loved it. I added grilled chicken which was left over from another meal and also used brown rice. I cooked the brown rice on the stove and added it and the chicken the last 15-20 minutes of cooking. The lemon juice at the end was the perfect touch. Will definitely make again.
Thanks, Beth. I’m going to try this soon! Looks and sounds delicious.
I wasn’t impressed with this recipe. It was easy to put together using ingredients I already had (I added some frozen peas and cauliflower). The finished dish wasn’t bad—it was a simple, nourishing meal, not at all memorable, and not something we will try again. I will say that Beth’s website is one of my favorites, and I appreciate how clear and reliable her recipes are.
Ive made this more times than I can count, its always delicious. The last several times I switched to brown rice, upped the broth to 2 cups & cooked it 15 min longer. Turns out great.
Thanks for the info about the brown rice! I was wondering how to adjust the liquids and time to compensate for how brown rice cooks.
This was so tasty and filled my kitchen with such a wonderful aroma! I didn’t have artichokes or lemons on hand so I used avocado and limes instead. This recipe is a keeper.
This was delicious!! Will definitely be making again! I think I’m going to try it in the instant pot, mainly because I prefer brown rice but I’m not patient enough to simmer it for so long. Hoping it’ll be just as delicious!
I made this tonight with a few changes. I used regular paprika since I didn’t have smoked, and I added some turmeric. I’m not a fan of artichoke hearts or white rice so I used cauliflower, peas, and brown rice. I had to simmer it about 10 minutes longer but it was worth the wait. This is an easy and delicious meal!
This stuff is amazing; so tasty and filling. The only thing I did differently was chop up the artichoke hearts because I don’t like them big and I used 2 teaspoons of olive oil instead of 2 tablespoons since I’m on a weight loss plan. Progresso makes a 19 oz can of chickpeas which they carry at my local grocery store. Score! The smoked paprika is perfect in here as well as the heat from the cayenne. I’ve made this twice as weekly lunch prep and it reheats very well. Dieting is easier with delicious, filling, foods like this!
I made this today and found the rice didn’t cook completely next time i would probably cook the rice till half way done and then add it!
I made this tonight. It was easy and delicious!
This is pretty tasty. I was looking for a meal to make with what I had on hand. I didn’t have fresh onion, parsley, or artichoke hearts and used brown rice but it came out great!
This was so unbelievably tasty, I could have eaten the whole pot! I don’t even like chickpeas, but it was delicious! I used 4 cloves of garlic, beef better than bouillon and I didn’t have any artichoke hearts, but soooooo good!
Added chopped spicy chorizo with the onion, used brown rice and more stock, and crumbled feta through before serving. Also used broccoli instead of artichoke. Came out beautifully.
I tried this meal and it went great. I steamed the rice and boiled the chickpeas before starting the instructions and I’m glad I did.
Sehr gut und ideal für meal-prep!
Love this recipe, have made it a few times and had great success with each. It’s great to have as a vegan meal-prep, as it reheats wonderfully and I don’t feel the lack of dairy. I love that you can keep almost all of the ingredients on hand (except parsley; mine always goes bad insanely fast!).
Well I had to substitute all over the place but it turned out extremely well! That’s the sign of a good recipe! I doubled the recipe and then discovered I had only one can of chickpeas so, added one can of chickpeas and one can of black beans. Also I had one can of diced tomatoes but my second can turned out to be diced tomatoes and green chilies — so in it went. I had only plain paprika and no cayenne (how did I run out of cayenne?), so I added the plain paprika and added chipotle pepper and a little crushed red. Also it turned out my rice was instant —which I knew would be a disaster so I substitute white long-grain rice with black rice (also known as forbidden rice). I look forward to making this dish again with all the right ingredients!
Looks great!! Can you substitute brown rice? How much longer would it need to cook?
Substituting brown rice will change the cooking time and amount of liquid needed. I can’t say exactly how much without testing the recipe out with the brown rice.
I just made this last night with brown rice, which takes 40 minutes. i couldn’t imagine all the other ingredients simmering for so long without getting soggy, so what I did was cook the brown rice separately. Instead of using 1.5 cups of broth when simmering the other ingredients, I put in about 1/2 cup or so (adjusted as needed if i thought it was getting too dry as it simmered). I just added the rice to the pan once it was cooked, and then stirred to mix it all up. It came out great!!
This was so good! I used a 15 oz can of chickpeas because I couldn’t find a 19oz can, and cilantro instead of parsley, because that’s what I had on hand, but it turned out PERFECT. I split this up into 5 separate servings to store in the freezer and it reheats really well. I also bought smoked paprika for the first time specifically for this recipe, and it’s a MUST, in my opinion. The smoky flavor totally makes it. I will be making this often! I am also vegan and love that this recipe is vegan with no adjustments needed, just an added bonus :)
I just made this and it was darn delicious! It definatly reminds of paella which I love! It’s a keeper! Thank you!
Hi Beth,
I made this and really love the flavor. Unfortunately, the rice came out a little mushy. I used Jasmine rice (which I soaked beforehand), and cooked this in a dutch oven on the stove. Is it not advised to soak/rinse the rice beforehand?
Thanks!
Correct. If you soak the rice it will absorb water, then you’ll have too much when you’re cooking it and the rice will be mushy. :)
Delicious and simple to make! I used some smoked paprika that I bought in Spain and it was perfect in the dish. Will definitely be making again.
We are vacationing in Spain and I was ready for something healthy, but wanted to stick with ingredients/flavors I could find locally. This hit the spot! Added some frozen spinach and a tiny bit of chorizo I had in the fridge. Yum!
Do you mean a 15 oz can of chickpeas? Is 19 oz types
No, I actually used a 19oz. can here (Cento brand), but I have made it other times with a 15oz. can and it works just as well. :)
Nailed it….oh it has so much flavor will be making again
Made this tonight and it was excellent! Used lime since I had no lemons and it was still very tasty. Also, it goes great with some sour cream if you find it too spicy. Thank you very much for this recipe!
Man oh man I wish I had found this website while I was still in college. Never would’ve imagined how good this tastes, and the lemon juice pairs SO WELL. A superb recipe as usual! I couldn’t stop myself from eating two helpings!
Hello! I was just wondering if 5-minute rice can be used in this recipe? :)
Unfortunately that will definitely change the cooking time and the amount of liquid needed. I would need to test the recipe to figure out what changes would need to be made.
The reviews don’t lie – this is wonderful! I did not use artichokes because I don’t care for them. Otherwise I made this as is and the lemon juice really is key. I served this with cheddar bay biscuits I made using a boxed mix from Aldi. We did not miss the meat and it was SO good!!!
Has anyone tried this with brown rice?
I love the recipes I’ve tried from your blog! I am a busy person who works full time and also sings in a professional chorus among other interests, so I don’t get to spend a lot of time at home during the work week. I am trying to make more of an effort to be healthier and more economical, so I want to pack meals rather than order takeout or fast food and I’ve had fun trying many delicious recipes this summer from your blog. Now that the school year is about to begin, I want to try to stock my freezer with already prepared meals in single portions that I can just thaw and pack for the day, because most nights I won’t have time and energy to cook.
I”m thinking about making the chimichuri chicken and rice and the Spanish chickpeas and rice dishes to stock my freezer. Do you know if either of these dishes freeze well?
I just bought your book and noticed that you indicate which recipes freeze well with a snowflake. Could you also do something like this on your site? That would be a fabulous addition!
The Spanish chickpeas and rice freezes very well, the chimihcurri chicken and rice will just be so-so. The texture should be fine, but the flavor might dampen some.
This is one of the best online recipes I have ever cooked. Delicious, easy, affordable and very little clean up. Thank you!!
I made this last night as written and it was fantastic! Even my boyfriend who is decidedly carnivorous loved it. :) I don’t think he’s ever had a chickpea before in his life, haha! Another winner recipe!
The first recipe I made from your site and it’s amazing! I added spinach instead of artichoke and still turned out beautifully! Looking forward to trying out your other recipes :)
Oh, and I would I reheat the leftovers?
Made this tonight, and absolutely LOVED the blend of seasonings! I am a sucker for chick peas and never thought to pair them with artichokes! Yum! I DID use my rice cooker that has a saute feature. Normally, I love using my rice cooker any chance I get- but next time- I will cook this in a pan as you suggested. Turned out kind of mushy and not as pretty as your pictures. Still tasted great, though. Thanks Beth!
I fubar’ed this by adding too much water and forgetting the broth and it was still delicious. I ended up needing to cook the rice longer due to the extra liquid, so it was a tad on the bland side and mushy. I added some pan fried asparagus and sun dried tomatoes to compensate. Will definitely make again (the correct way).
I made this exactly as written (except for the parsley because I could find any) and it was AMAZING. Don’t skip the lemon, it totally makes the dish- Brightens up all of the other flavours perfectly. I will be happily eating leftovers for days!
This turns out great with brown rice if you add about 1/2 cup water and increase the cooking time to 40-50 minutes. I also used sweet paprika since that’s what I had!
This recipe is delicious! Iam a cancer survivor trying to increase my fruit/veggie intake and focus my meals on plants more often.
I have never eaten an artichoke previously and I am trying to learn to like chickpeas. For some reason, this recipe looked good to me and I am so glad I tried it. It was hearty, filling, and yummy. I will enjoy the leftovers all week.
I love your blog for your balanced approach to eating and cooking. Thanks, Beth!
I’m so glad it turned out well for you! :D
Loved it, n instructions were clear and easy! Thank you for sharing. 😊
Made this for the second time. It is fantastic! I made it exactly as written. I love the splash of lemon juice at the end. I served this with some grilled chicken to my omnivore husband and I had it as my main dish. Really easy and flavorful! I was tempted to throw in some Spanish olives , maybe halved. Thoughts?
Yes, I think that would be quite good!
Made this last night with black beans instead of chickpeas and cilantro instead of parsley since that’s what I had on hand. It was delicious!! A big hit! Will definitely make again!
I’m so budget I just made this with what I had, which was no artichokes or fresh parsley, and it was still delicious! I threw some dried parsley in there for color.
Thank you! Loved to know it worked, because artichokes are very expensive in my neck of the woods and I never have fresh herbs on hand.
Made this for dinner last night on a whim. Probably one of the best dishes I have cooked. Used basmati rice instead of long grain and no parsley, but seriously such good flavors. I’m a vegetarian and always looking for new flavorful, easy, and cheap recipes; I am so glad I discovered your website. I really like how you show pictures of the steps and how much everything costs. Going to try your shakshuka next.
This looks delicious. I just found your website and am determined to try the naan recipe. Thanks. It looks like you’re both a talented cook and a talented writer!
Great flavor. I added some hot sauce to the base. However, rice needed more time to cook for me. Great recipe, regardless. It is similar to a recipe my host mom would make for me in Spain.
This was so good! I had it for lunch three days in a row and probably could have eaten it for three more if there had been any left.
I only had brown rice on hand so I let it cook for 40 minutes instead of the 20 but it was well worth the wait.
Awesome recipe, and awesome website in general! Love that you have so many vegetarian recipes in here. The web really lacks some good vege websites.
Holy crap, this was amazing. We didn’t have parsley, but am going to add it in next time I make this…Which will be in a few days, most likely. I’m disappointed that I have to share this with my husband.
Stunned. This is the first recipe of yours that I’ve tried, and it turned out amazing. I’m obsessed with it. I did it first as a “student on a tight budget” meal but I liked it so much that I’m going to cook it for my parents tonight. Will definitely try out some of your other recipes as well!
Marvelous! I am a bit of a ninny when it comes to spicy, though, so I threw in some sour cream at the end that I had leftover from something else and it really cut down on the heat without having to modify the spices called for in the recipe.
Hi Beth,
I just wanted to thank you for this wonderful website. I stumbled upon this recipe and made it tonight. It came out so delicious.I also made your linguini with artichokes and spinach last week. It was sooooo delicious. I love your one-pot meal dishes. Keep up the great work on this site.
;-)
I’m so glad I finally tried this recipe. It’s got great flavor and so filling! The whole family loved it, and it will be making a regular appearance on our menu. I ended up using long grain brown rice and marinated artichoke hearts, because that’s what I had. I found the brown rice required an extra 1/2 cup of broth and a bit longer to fully cook, but it was worth it.
I made this last night in my rice cooker and it turned out great! However, I did sauté the garlic, onion, spices and rice steps in a separate skillet. I also substituted brown rice for white and used only 1 1/4 cup of vegetable broth. Then added everything to my aroma 8-cup rice cooker and set it to the brown rice setting. It was pretty full and I was worried it might not cook properly, but it turned out great! This will definitely be a staple. Thanks!!
How would you modify this to use farro?
That would take some experimenting, since farro needs a different ratio of liquid than rice.
I was wondering if I could add chicken? Thanks, Beth!! :-)
Yes, you can brown it in the skillet just before the onions. :)
Hi Beth!
Just wanted to say this is one of your best. I’ve been eating it for a year now, and it’s still delicious. Also great for those with food allergies and gallbladder issues!
Delicious recipe, and easy too. Also you only have to clean one pot after which is a plus! Would this be a good freezable recipe Beth?
Yes, this one should freeze very well. :)
Hi Beth! I know that you have an instapot and I was wondering if you’ve tried making this recipe using your IP? If so any tips would be greatly appreciated! I’ve made this recipe plenty of times and love it and want to try making it in my new IP. Thanks!
No, I haven’t tried that yet. :) I’m still learning how to use my Instant Pot for things like rice. I mainly use it for beans and meat at the moment!
I overlooked this recipe but it has lots of things I like: artichokes and chick peas and tomato sauce. So, I will be trying it for sure. A bit nervous about cooking the rice; I might actually cook the rice separately as opposed to putting it in the spices. I’m sure the flavor will suffer a bit but I don’t want to ruin the whole dish if I somehow screw up the rice. Looking forward to making this and freezing some single portions!
I made this and loved it! Made it in one pot and it worked out well. Had to cook my rice for a longer than perscribed time to cook it fully. Frozen containers waiting to reheat! I love it!
Wow, what a great recipe! I am infamous for eating something about 2-3 times and then getting tired of it. Not with this recipe! Mine ended up being enough for 6 meals, and I ate all of it. Thank you!
After I had my gallbladder removed I found this recipe. It is so low fat that I could eat it. It’s become a staple in our family now. I use brown rice instead of white and double the chickpeas. It’s a great recipe. The leftovers are awesome for lunches.
Did you make any alterations to account for using brown rice instead of white? Longer cooking time or more liquid?
I’ve made this with long-grain brown rice before and probably doubled the cooking time, but didn’t need to add much more liquid.
Instead of Paprika, Cumin, Oregano, and Cayenne pepper I used a homemade Ras el hanout (Moroccan) seasoning since I was making dry rubbed Chicken on the side for it.
I haven’t tried it with the regular seasonings so I can’t compare the two but the dish I made with Ras el Hanout turned out quite good. You can get the seasoning pre-made at some grocery stores, especially those specialty ones that have a lot of ethnic foods.
Can this be made with brown rice, and if so, do I need to change any cooking times?
Brown rice would require quite a bit of modification, unfortunately, so I couldn’t advise without testing it out.
Do you know what the calories, carbs, fat totals are etc… just curious. Thanks.
No, I’m sorry, I don’t have that info.
What a fantastic,filling, tasty and original meal. We loved every bite and I won browny points! Thank you. (This is the first recipe I have ever felt compelled to rate)
I’ve never used Better than Bouillon before, so I was just wondering, do you just make the amount of broth you need for a recipe when you are cooking that recipe or do you ever make a bunch of the broth and store it in the refrigerator for when you need it? If you do store it for later, how long does the broth stay good in the refrigerator?
Yes, the wonderful thing about BTB is that you can mix up just the amount that you need when you need it. The concentrated paste stays good in the refrigerator for just about forever. So, when I need a cup of broth, for instance, I just mix one teaspoon of BTB with one cup water right when I need it. :)
Beth, I just want to thank you for the time, effort, and creativity you put into this website. People ask me for recipes and all I can respond with is “Budgetbytes.com” and after they discover you they are so, so happy. My husband always loves your food, too! I hope you know how many people are grateful for you!
would this recipe work with brown rice, it sounds delish!
It would need some alteration because brown rice requires more moisture and a longer cooking time, so I’d need to experiment with that before offering a suggested method.
If I cook the rice separately (I have a rice cooker) and just mix it in at the end, would it work? I only have medium grain white rice. Would I still have to simmer for 20 minutes if there isn’t any rice in the pot? Thanks so much!
The beauty of this recipe is that when you cook the rice along with everything else, it absorbs all the wonderful flavors as it cooks, so I wouldn’t suggest cooking it separately. Medium grain rice will likely make the final texture a bit more gummy or saucy. I’m not sure about what liquid to rice ratio is needed for medium grain, so the amount of broth may need to be adjusted.
I forgot the lemon, but it was still extremely flavourful!
Thanks for another great recipe, Beth! This turned out really nicely, even though I forgot to toast the rice. Love the unique favour of the artichoke hearts in there – it really beefs up the rice and beans.
Like a lot of other commenters here, I’m trying to reduce my meat intake at the moment (both for personal and financial reasons). This meal was easy, filling, and used *normal* ingredients I could easily find at the store… three things that aren’t always true of vegetarian or vegan recipes. So thanks again!
I have jasmine rice and medium grain white rice. Which one do you think would be better for this recipe?
Definitely the jasmine rice. The medium grain will probably be too starchy/saucy when cooked this way.
My boyfriend and I made this dish last night and loved it! It makes great leftovers too. We added chopped capers for a little extra saltiness and acidity. Capers are not always budget friendly but if you have any in your pantry, they’re a great addition.
I just made this for my dinner and I’m excited to eat it for lunch tomorrow! I made it exactly as is. I love that it uses pantry staples I always have on hand so it’s an easy solution when I’m stumped for dinner. I’m sure I’ll made this time and time again!
This looks delicious and I can’t wait to try it. If I wanted to use asparagus instead of the artichokes, would you recommend that I cook the asparagus first then add it in at the end or should I let it cook with the rice?
Thanks!
I think they should be fine cooked with the rice, unless you like them a little on the firm side, then I’d cook separately and add at the end.
This tasted great! I doubled the recipe so I would have plenty of leftovers to freeze for later. I used a 24 oz jar of drained marinated artichoke hearts and added a shredded zucchini and 2 shredded carrots to help make up the difference and for more nutrients. Both my husband and I loved this, and even my toddler gave it a thumbs up!
Another fantastic recipe! I made this earlier in the week, and finished the last serving tonight for dinner. You know it’s a good recipe when you eat it all week, and actually become sad when you come to the last days worth.
Had a vegan friend over for dinner & this dish was loved by all. Thank you!
I made this the other night and it was fantastic! I didn’t have the larger can of chickpeas, so I did 1 can of chickpeas and 1 can of white beans. It came out awesome and my boyfriend (who normally avoids chickpeas) had two helpings!
It’s really great with nice scoop of guacamole on top.
I made this last night and it was fantastic. I forgot to buy parsley, but I didn’t miss it. I did buy lemon and then forgot to add it at the end! It was great as is but I know the lemon would add a nice bright finish so I won’t forget next time! This will go into my regular rotation.
Glad I finally made this, it’s wonderful!
This receipt was excellent! I usually like milder flavor subtitles have a head cold and wanted something comforting, easy and flavorful. This was it in spades! Only changes; extra 1/2 uncooked rice to make a bit more and a package of turkey keiubasa. Topped with lemon was the perfect amount of zing. Good job Beth. Btw I’ve become the ‘it’ girl in my group of friends by sharing your blog. Thanks! 💁
If I use dry chickpeas (soaked), should I boil them first?
Yep. They need to be cooked. :)
This recipe is DELICIOUS! I made it just as written (except we didn’t have any lemons) and my husband and I fought over the leftovers! With 1 dirty pan to wash I will be making this again and again. I wasn’t expecting such a delicious meal from these seemingly simple ingredients. Thank you!!!!
What should I do if I want to use brown rice instead?
You’d need to increase the broth and cook longer, but I can’t recommend any specifics without testing it out myself.
I made this tonight before grocery shopping since I had all the ingredients on hand and it was amazing! Definitely kept me full and I kept to my list!
I rarely comment on recipes, but WOW I needed to this time. I just made this recipe. I was unsure about it when it called for artichokes, because I don’t ALWAYS like artichokes…but DANG. The twang from them is just perfect with the heat of the rest.
I didn’t add parsley, because I didn’t have any, nor cayenne pepper because I’m allergic. The can of diced tomatoes I added was tomatoes with green chiles–which I was worried about, but I think that added to the heat nicely.
My new years resolution was to try cutting a lot of meat from my diet, and man if it’s gonna be food like this that’s not going to be hard at all.
Thanks for providing a delicious and healthy recipe for the broke among us.
I know you said this can be its own meal, but I get bored if I only have one thing to eat for dinner. What would you suggest pairing this with? Maybe a simple salad?
Yep, a nice green salad would be awesome, and maybe some crusty bread? Or even a tomato and cucumber salad, if you want lighter flavors. If you want meat, just about any grilled meat would be awesome with this.
Just made this and it was quick, easy, and delicious. I am a fan of skillet meals since there’s less cleanup. I don’t use canned artichokes since they taste tinny and briny to me, and didn’t want to run out for frozen ones. On the Chowhound website, someone suggested using celery, cut in 2″ lengths, as a substitute for artichokes, and it worked! Didn’t taste like celery in the finished dish. I did use chicken broth since I prefer that. Wonderful flavor using the smoked paprika, and the lemon brightened the flavor.
I made this tonight and it was so delicious! All I had to buy was artichokes because I had everything else! I will definitely be making this again.
If I used brown rice instead of white (I’m hypoglycemic) how much more broth and cooking time would you say I’d need to prepare this dish???? Any help would be greatly appreciated!
BTW, I am so glad I found your site and I really enjoy your recipes!! I’m a NOLA girl, too!
I can’t say for sure without trying it out, but I’d probably try 2 cups broth first and at least 30 minutes of simmering.
Wow. I was a bit skeptical, just because chickpeas and artichokes are foods I don’t eat very often, but this turned out fantastic! I think it might be one of my favourite recipes on the site (and we’ve had no small number of successes to compare it to).
Next time I’m going to try it with a little grated cheese and green onions added at the end.
Thank you this recipe was delicious. Do you think you could freeze this?
Yes, I suspect this one would freeze very well.
Made this last night and it was great! So easy, but tasty. The lemon at the end really made a difference.
Beth, what I love about your recipes is (generally) how flexible they are. I used white beans instead of chickpeas, added some frozen shrimp, and a handful of fresh spinach, and it was incredible!
This recipe is amazing I love it every time. I wonder, would this work if I dumped all the ingredients in the rice cooker and let it go? It seems worth the experiment
I haven’t ever cooked with a rice cooker, but it seems like it would work. This method with the skillet is basically steaming the ingredients together, which is what a rice cooker does. Let us know how it turns out!
This recipe was great! I didn’t have a lemon or the fresh herbs and it was still packed with flavor! I ended up adding half a jalapeño for some oomph and it did the trick! I’m a long time Budget Bytes fan and usually have all the ingredients on hand – I cook a new recipe from the site at least once a week and the plates are always cleaned! Just bought the cook book! Keep it up Beth!
This was a great recipe! It tasted delicious! I especially like that I could make this dish in the middle of the winter since it uses canned ingredients.
Making this now, as a side for your steak fajitas recipe. 5 year old grand daughter helping, so didn’t get to sauté the rice, darn it.
This is so good I saw through space and time. This may sound a little weird, but I slightly burned the rice on the bottom and I think it made it better? Or maybe this dish is just delicious regardless. Gonna have to practice some serious self control to not eat all of it in one sitting.
Me-oh-My I must have made this recipe 10+ times already because my wife cannot get over how scrumdidlyumptious this is. We sometimes add some shredded cheese at the end, to assure that we aren’t eating healthy. :p Thanks for all of the great recipes. Not sure how many I’ve made, but 30+ Kudos!
Loved this flavored in this, but mine came out too wet and mushy. Next time I’ll try reducing the veggie stock and drain a tad off the tomatoes.
Oh my yum! I just made this for the first time last night and could not stop eating it! The leftovers for lunch today were equally as yummy. I’m trying to reduce/eliminate animal products from my diet…recipes like this make it seem possible. I’ll be making this one again, and again.
This was SO good! I could seriously eat this daily. Thank you!!
I made this recipe as written and it has become one of our favorites. It is filling and flavorful. Smoked paprika really makes this one come alive without dominating it.
I used regular paprika since I didn’t have the smoked variety. Added mushrooms, zucchini, red bell pepper, and used black beans instead of chickpeas. Still great! I also made some shredded chicken and cooked everything together with brown rice. Lovely! Meal prep for five days – done!
Did you have to adjust anything for the brown rice? I want to use that also.
Brown rice usually requires more liquid and a longer cooking time. I can’t say for sure without testing it, though, because it can be kind of tricky.
Beth, I’ve made this 5 times since you’ve posted it, and it’s been delicious every single time. I can make it Vegan, if I follow your original recipe and use a veggie stock. I can also bulk it up minus the chickpeas and artichokes and add diced up Chorizo, chicken or add frozen shrimp at the last few moments. I find that adding a diced up green bell pepper is also really delicious. I’ve tried different variations depending on what I have on hand, and this is a tried and true winner. The spice combo is amazing. Thanks for my husband’s favourite new recipe!
Very good and easy. I am a new mom and needed a simple, tasty, quick meal and this fit the bill. I replaced the parsley with cilantro because I like it better and added a half bag of frozen peas at the end because I love them and for more green. I bet fresh spinach at the end would be good too. Thanks for the inspiration!
Pretty Good. We would have liked it better without the artichokes. It added a briny taste that we didn’t care for but thats just our personal preference. The recipe is a keeper though, sans artichokes!
Thanks!
Wowzers this is a keeper. Got some kick and the spices together with the other ingredients are an amazing blend of yum. Easy to make too!
This was good when served hot and better the next day served cold. I can see this being a frequent item in my lunch box. I’ve never been a fan of chickpeas buy I like this. I used cilantro instead of parsley because that’s what’s growing in my garden.
I can’t give 5 stars because there are too many canned ingredients. Next time I will precook some dried chick peas and dice a couple fresh tomatoes.
Would I have to do anything special to sub Brown Rice for the White Rice?
So excited to try this!
Yes, in general brown rice requires more liquid and a longer cooking time. I can’t say what the exact changes would be without having experimented with it, though.
Crap-meant to rate it with my comment :)
Man oh man this is delicious!! I meant to pair it with the lemon pepper zucchini but I forgot and it’s so filling that I’m not sure I would have had the room! Huge fan of your website, Beth- probably half of my regular meals come from you :) thanks for another home run for a vegetarian wife cooking for a picky meat-eating husband!
This was good. SO GOOD. I even forgot to toast/fry the rice and it still turned out to be impressive! I also cheated as I added real saffron strands, but still. This dish is a winner! It is a rice an bean ultimate makeover! I didn’t get that still hungry feeling I normally get when I eat a dish without meat. 5 big stars!!!
Made this for the second time with ingredients I had on hand. I love the spice blend that gives this rice its flavour, so kept that the same. I didn’t have the chickpeas or artichokes, so made the rice as listed with everything else except those 2 ingredients. I added in half of a green bell pepper diced up and about a 1/2 cup of Chorizo sausage that was diced up small. During the last few minutes before I served it, I added some frozen shrimp which quickly thawed. Super delicious. The mix of the spices is what makes this so tasty. I’ve made a paste with the spices and oil and used it to marinate chicken breasts. Thanks for another amazing recipe that can be altered depending on what you have on hand. Love it!
I am happy I got around to make this tonight! My variations were: added 1 tablespoon of smoked paprika as my partner & I love it; added half frozen diced green capsicum (green bell pepper) for some green as I did not have parsley on hand, I added this frozen when the onions were softened; added a 400g can (14-15oz) of drained sweet corn kernels for colour and sweetness, this went in when the chickpeas & tomatoes went in; did not use lemon (forgot to). Served with leftover shredded rotisserie chicken. The rice dish was delicious, thank you so much for the recipe Beth =)
I made this tonight and it was so easy and delicious!
Total weeknight dinner home run: delicious, filling, healthy and barely any dishes to clean! I was worried that it would be bland, but the toasted rice and lemon squeeze at the end really make all the flavors pop. I foresee this becoming a regular.
Made this last night and it was delish! And so simple to make. I used brown rice but didn’t adjust the liquid measures and it turned out fine. Plus my kids (aged 3 and 16 months) ate it all! A miracle! In fact Miss 16 months ate half of mine too! Thanks from a happy mum in New Zealand!
Just made this, and it was so good! Had some boneless, skinless chicken that I needed to use up as well, so made a paste with olive oil and the amount of the dry spices and garlic used in the rice recipe. I lightly spread a bit on each chicken breast placed them on the indoor grill. Too. Die. For. Best meal I’ve made in a long time, and my husband loved it. Thanks so much!
Just made this with long grain brown rice. Added about 1/2 cup more liquid and 20 minutes more cooking time. Check a few times for rice-doneness and enough liquid as you go past the first 20 minutes. Also oven-roasted the zucchini, about 20 min, checked after first 15. Cut on the diagonal as in the original recipe.
Plus, I brought in my own one-cup measure and wrote down on my list the scan # for the bulk-bin rice, both learned from you Beth!
I made this this afternoon and it was super easy and flavorful! I did use brown rice because it’s what I had and simmered for 30 min, but probably could have gone to 35-40. I also added shrimp in the last few minutes of simmering to add some protein and it was perfect. So good!
We have been trying to alternate meat and Plant based protein meals for the last year due to health concerns and budget issues. Finding good non meat recipes has been a bit of a challenge so we gave this a try. My husband and I liked it, but the kids (ages 6 & 4) found it a little spicy. I added a dollop of plain yogurt to their plates and they mixed it in and found it was more to their liking. Thanks for helping us find healthy and affordable food choices!
I modified this a bit, most significantly I used chopped cauliflower in place of rice to cut carbs, it tasted great! Added chicken sausage too. Since there was no rice I didn’t need the broth, the extra water in the diced tomatoes was plenty. Loved it!
This looks great. I love Spanish food.
Check out Jose Andreas cook book for how to make Paella. It takes a lot of time and love but his recipe works for me every time. I’ve altered it for fish, chicken, chorizo.
I made this yesterday and it is delicious!
I used River Brand long grain brown rice and adjusted the recipe as follows: In step 3 I added only the tomatoes and liquid to the pan with the rice, then cooked the rice for 20 minutes, then added the rest of the ingredients and cooked for an additional 20 minutes. I did add a little bit more broth than called for but didn’t measure it. This method worked great for me! I also used fire roasted diced tomatoes to add a bit more smokiness.
This looks delicious! How would you adjust the recipe for brown rice? Thank you!
I’d have to do a little testing to see. But, in general, brown rice needs more liquid and a longer cooking time, so I’d probably start by trying 2 cups of broth and simmering for 30-45 minutes.
hiya! Yours is rapidly becoming get my new favourite food site. I tried this recipe today (with Arborio rice) and it is lovely
I even added some leftover pomegranate seeds I had from the back of the fridge and the extra colour and sweetness was great.
Quick question.
Have you looked to see if the chicken Better than Boullion has added sugar? I think the beef one does.
I stopped using it a few years ago because of that…but they may have changed the recipe since then.
Just checked the one in my fridge. It does have cane sugar but less than 1 gram.
I haven’t looked, so thanks for the tip! I didn’t even think of that. :P
Golly, that was good. I added some leftover chicken from a bird I had ~ mmm. Nice and light for this 90 degree heat in Oregon. And more southern Spain-like ~ very Mediterranean.
Made it with the boyfriend, when we put it on simmer it looked odd and we thought it was going to go horribly wrong. 30 magical minutes later, deliciousness! Would highly recommend, and I think we even botched up some of the steps.
Hi Beth! I love your website and especially Mexican inspired recipes! I am no paella expert, but I saw it once being prepared by a Spanish guy in his kitchen in Valencia (the motherland of paella). He was not using any special paella pan, but a simple cooking pot! I guess it should be wide enough, to make the liquid evaporate properly. And the rice for paella is round-grain, like for sushi.
How much spinach would you add, if you decided to go that route? And at what step?
Thanks, this looks great, I’m just always trying to add more veggies to everything!
If using fresh spinach, I think I’d sauté it down real quick after toasting the rice and before adding the canned goods. If using frozen spinach, I’d thaw it first, squeeze out as much moisture as possible, and add it with the canned goods.
Hi! Love your recipes, as always! For this recipe and your other rice recipes, can I substitute quinoa or brown rice for the white rice?
Thanks!
I would like to know this as well. I definitely want to try this recipe!
From my experience, brown rice doesn’t work well in recipes like this unless you precook it- the cooking time is just too long. But quinoa has a cook time similar to white rice and might work well.
Unfortunately you can’t do a simple swap because different grains require a different amount of liquid and different cooking times. I would need to experiment with it first before knowing what adjustments to make.
Can I sub the long grain white rice with basmati rice or something else?
As long as it’s a long grain rice and not brown, you should be able to swap it out. Brown rices and different length grains will need adjustments with the quantity of broth and cooking time.
This looks amazing! Thank you for a delicious looking vegetarian recipe, I’ve been missing Chouriço since I went vegetarian, so I’m excited to have something with the same sort of flavor.
I love artichoke hearts so I’m excited to see them in this recipe!
Exactly my thoughts! I love the artichokes in here too. And I love how it’s still only $1.84 a serving with the artichokes. This recipe is chock-full of both flavor and nutrition. Yippee Skippee.
Looks great, Beth!
One question though: If I wanted to leave out the artichokes, do you think I’d need to replace them with something? Add more liquid? I’m nervous monkeying with rice recipes…
You won’t need to adjust the liquid ratios at all. :) It will be more like a simple pilaf without the artichoke, but you can try adding other vegetables, like peas, asparagus, or spinach, to liven it up a bit.
Could make this with chicken instead of artichoke?
Yes, I would brown the chicken after the spices, but before the onion and then proceed as usual.
Yes! I was hoping for another legume recipe to come out soon. Can’t wait to try this!
One note – I was looking over the list of ingredients at the top of the page, and it looks like the can of chickpeas was left out.
Thanks! I’ve fixed the hilarious oversight. ;D …of all things to leave out.
Yum! Do you know if leftovers freeze well?
Yes, this one should freeze very well. :)
My mother in law makes tne best paella. I can’t make it either. I don’t know what she does to it.
But this looks so much like paella and delicious.
Thanks for the idea!
Ingredients list is missing the chickpeas!
Silly me, right? hahah Of all things to forget… fixed now. :)