Spinach & Cheddar Skillet Rice with Spiced Chickpeas
By á-7737
Calories 870kcal, Fat 34.0g, Proteins 28.0g, Carbs 112.0g
Ingredients
- garlic (• use 2 large cloves)
- 1 large yellow onion
- 2 cans chickpeas
- 1/4 cup (4 oz) pieces sharp cheddar
- chorizo chili spice blend (use 2 Tbsp)
- 1 1/4 cup (10 oz) jasmine rice
- 5 oz baby spinach
- olive oil
- apple cider vinegar (or white wine vinegar)
- kosher salt
- ground pepper
- 3 tablespoons butter
Preparation
Step 1
1. Prep ingredients
Peel and finely chop 2 teaspoons garlic. Halve onion, then peel and cut into ½-inch pieces (about 2 cups.) Rinse and drain all of the chickpeas. Coarsely grate cheddar on large holes of a box grater.
2. Sauté chickpeas
Heat 1½ tablespoons oil in a large ovenproof skillet over medium-high. Add chickpeas and 2 tablespoons of chorizo chili spice blend. Cook, stirring, until fragrant, about 2 minutes. Add chopped garlic and cook until fragrant, about 30 seconds. Transfer chickpeas to a shallow bowl.
3. Sauté onions
Heat 1½ tablespoons oil in the same skillet over medium-high. Add onions and cook until tender and browned in spots, about 4 minutes. Stir in 1½ tablespoons vinegar.
4. Cook rice
Reserve ½ cup of chickpeas in a small bowl for step 5. To skillet, add rice, remaining chickpeas, 2 cups water, and 1½ teaspoons salt. Bring to a boil; cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Add spinach in batches, stirring until wilted. Stir in 3 tablespoons butter. Season to taste with salt and pepper.
5. Finish & serve
Preheat broiler with top rack 6 inches from heat source. Sprinkle cheese and reserved chickpeas over rice in skillet. Broil until cheese is melted and rice is browned in spots, 1–2 minutes (watch closely as broilers vary). Enjoy!
6. Spice it up!
Add pickled onions or jalapeños to the top for a tangy, edgy lift!