I love all things “one pot”. Cooking everything in one pot or skillet just makes my life so much easier, and when everything cooks together, all the flavor stays in the pot! This simple Spinach and Chickpea Rice Pilaf is like a classic “beans and rice” meal, but elevated. It’s still super inexpensive and filling, but it has tons of herbs and spices, some extra greens to keep things well rounded, plus bright pops of fresh lemon and salty feta. SO GOOD.
Serve as a Side Dish or Main
Spinach and Chickpea Rice Pilaf is a tasty little skillet dish that can easily be used as a side dish for roasted meat (I’m thinking something like Herb Roasted Pork Loin or Greek Marinated Chicken), or can be served in bigger portions as a vegetarian main dish. With its herby flavor and bright pops of lemon and feta, it definitely has enough going on to stand on its own. I’m going to be eating it as a main dish this week, probably sometimes topped with a fried egg (because I luuuuurv my fried eggs).
Fresh Lemon is Key
Fresh lemon is really key for this recipe. You’ll be using both the juice and the zest. Fresh lemon zest adds a TON of lemony flavor, without all the extra acidity that the juice brings. Single lemons can be pricey on their own, so consider buying a bag of lemons and freezing them. Frozen lemons work great for juicing and zesting (but not slicing). Learn how to freeze whole citrus here.
What Kind of Skillet works Best?
For any one pot recipe you want to make sure you’re using a quality piece of cookware that is thick, heavy, and transmits heat evenly. If the cookware is too thin you’re likely to get hot and cold spots and the rice will not cook evenly. A wide bottomed (12-inch wide) soup pot would also work. And lastly, you need to make sure to use a skillet or pot that has a tight fitting lid. I’m using a 4 quart OXO stainless steel covered deep skillet (affiliate link).
Can you Freeze Spinach and Chickpea Rice Pilaf?
Yes ma’am! This one should freeze very well, so if you have leftovers don’t let them go to waste! Just divide the Spinach and Chickpea Rice Pilaf into single portions, place in freezer-safe reusable food storage containers, cool completely in the refrigerator, then transfer to the freezer. The frozen pilaf should be good for about 3 months. Reheat in the microwave first using the defrost function, then heat through on high.
Spinach and Chickpea Rice Pilaf
Servings 4 1.25 cups eachIngredients
- 1 fresh lemon ($0.37)
- 1/2 lb. frozen chopped spinach ($0.79)
- 2 cloves garlic ($0.16)
- 1 yellow onion ($0.32)
- 2 Tbsp olive oil ($0.32)
- 1 cup long grain white rice (uncooked) ($0.66)
- 1 tsp smoked paprika ($0.10)
- 1/2 tsp dried oregano ($0.05)
- 1/4 tsp ground cumin ( $0.03)
- 1 15oz. can chickpeas ($0.55)
- 1 3/4 cup vegetable broth ($0.23)
- 1 oz. feta, crumbled ($0.38)
- 1 pinch crushed red pepper (optional) ($0.02)
Instructions
- Zest the lemon, set the zest aside, then squeeze the juice into a small bowl. Thaw the spinach in the microwave and then squeeze out the excess liquid.
- Mince the garlic and dice the onion. Sauté the onion and garlic in olive oil over medium heat in a deep skillet until the onion are soft and translucent (about 3-5 minutes).
- Add the smoked paprika, oregano, cumin, and dry rice to the skillet. Stir and cook over medium heat for about 2 minutes to toast the rice and spices. You should hear the rice popping and it should begin to look slightly translucent.
- Drain the chickpeas and add them to the skillet along with the spinach. Add about 2 Tbsp of the lemon juice and the vegetable broth to the skillet, then stir the ingredients to combine.
- Place a lid on the skillet and turn the heat up to medium-high. Allow it to come to a boil, then immediately turn it down to low or just above low. Let the skillet continue to simmer for 15 minutes, with the lid in place. After 15 minutes, turn the heat off and let it sit undisturbed for an additional 5 minutes.
- Remove the lid and fluff the skillet with a fork to redistribute the chickpeas and spinach. Sprinkle the lemon zest and crumbled feta over the skillet just before serving.
See how we calculate recipe costs here.
Nutrition
How to Make Spinach and Chickpea Rice Pilaf – Step by Step Photos
Zest one lemon and squeeze the juice into a small bowl. Set the zest and juice aside. Thaw ½ lb. frozen spinach in the microwave, then squeeze out the excess liquid.
Dice one yellow onion and mince two cloves of garlic. Add them to a deep skillet (4 quart) along with 2 Tbsp olive oil. Sauté over medium heat until the onions are softened.
Add 1 cup uncooked long grain white rice, 1 tsp smoked paprika, ½ tsp dried oregano, and ¼ tsp cumin to the skillet.
Continue to cook and stir over medium heat for about 2 minutes to toast the rice and spices. You should hear the rice popping and crackling, and it should begin to look a little translucent.
Drain one 15 oz. can of chickpeas, then add them to the skillet along with the spinach, 1.75 cups vegetable broth and 2 Tbsp of the lemon juice.
Stir the contents of the skillet until they are evenly combined. Place a lid on the skillet, turn the heat up to medium-high, and allow it to come up to a boil. Once it reaches a boil, turn the heat down to just above low, and let it simmer for 15 minutes (lid in place, no stirring). After simmering for 15 minutes, turn the heat off and let it rest, without lifting the lid, for another 5 minutes.
After resting for 5 minutes with no heat, lift the lid. The spinach and chickpeas will have all floated to the top, so use a fork to fluff the rice and redistribute the ingredients.
Finally, top the cooked pilaf with the lemon zest and crumbled feta.
Serve immediately or divide and refrigerate for later.
It’s been a LONG time since I found a recipe so good I had to make it more than once in the same week… My husband and I have been LOVING this rice dish – we have been eating it with shredded rotisserie chicken and feta cheese. I didn’t have the fresh parsley, onion, frozen spinach, or a real lemon on hand so we have been leaving out parsley and onion and I cook the fresh spinach with the chickepas, garlic, and seasonings and then add some lemon juice with the broth. It is fantastic!! Thanks! :)
Being a silly goose, I forgot to pick up feta when getting the ingredients for this recipe. I have parm and mozza though: do you think they would be good in this recipe?
Love the redesign btw : )
Thank you! I think both would be good (I actually put a little mozz on mine one day), but I think Parm will have the biggest flavor punch.
Tried it with both and it was amazing!
Hello,
I usually don’t comment on any of your recipes (though they are quite amazing oftentimes), but I’d just like to divert your attention to the fact, that your website update seems to have broken some of your recipes (like https://www.budgetbytes.com/2015/01/curried-lentils/ or https://www.budgetbytes.com/2015/01/lemony-kale-quinoa-salad/ ). They’re missing almost all of their pictures!
I hope you can fix the issue, I was looking forward to trying some of them over the weekend, and without pictures it’s a little less fun.
Have a nice day.
Wow! Thanks for letting me know about this! I was able to fix them pretty easily, so I’m going to go back through the posts and see how many others are broken. I appreciate you letting me know so much!
Delicious. I added a pinch of cinnamon and think it really worked well with the dish!
My friend just recommend your blog to me and I tried this recipe – it was fantastic! I had some wild rice that I substituted 1/2 cup in with the white rice and 3 cups broth and it was great! I had the leftovers this morning with an egg and it was even better. I can’t wait to make more recipes.
Could I make this with kale instead of spinach? I have 2/3 of a bag I am trying to use up!
As long as the kale is cooked down until tender before adding to the pilaf, it will probably work pretty good!
Made this yesterday for my meal for the week, tried it with the fried egg, so good!!
If I were to put ground beef in this, at what point would I add it to the pan? Would it be best cook it separately?
I guess I would try to brown it after the onion and garlic are soft, then continue on with the rest of the ingredients.
I made this last night, and wow. All of your rice dishes knock it out of the park!
Haven’t tried the recipe yet but just wanted to say I love the new site design! And wanted to give you a HUGE THANK YOU for not having one of those obnoxious ‘subscribe to my mailing list’ popups that so many recipe sites seem to have!
You’re welcome. They annoy me too. ;)
I just made this. SOOOO GOOD!!! As a college student just feeding myself, I love one dish meals!
Oh wow! This looks so easy and delicious. I also think it’s a good pantry-cleaning recipe since a lot of the ingredients are staples. This is the sort of thing I’d make the day before I go grocery shopping.
Thank you so much for these recipes! This one looks amazing.
Off topic but what is the pan that’s shown in the picture? I’ve been trying to find a frugal yet high quality non-stick deep pan :/
That’s one of my new OXO pans. I love them so much! I wrote a blog post about how I came to decide on this set and you can find that here. :)
We are trying to eat more whole grains beside rice — what other grains would work in this recipe?
Well, if you change up the grain you may have to change the broth to grain ratio (some grains require more) and the grains may add quite a bit of flavor. I like rice the best for this one because it’s neutral and doesn’t overpower the herbs and other flavors.
Hi Beth, I have all the ingredients for this recipe, but only have short white rice and long brown rice. Do you know how much more liquid I would need for brown? Thank you!
I can only guess, but I’d probably try 2 cups of broth.
Thank you for your fast response! So that’s still 1 cup of brown rice and 2 cups of broth. I’ll let you know how it turns out! :)
Hi, I made the recipe with short white rice and two broth cups. All went right.
Congrats on the site redesign. Things are looking mighty spiffy (and delicious) around here!
Thank you!! :)