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Taco-Spiced Chickpea and Rice Skillet Recipe

Taco-Spiced Chickpea and Rice Skillet Recipe
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★★★★★

5.1 from 22 reviews

A flavorful and easy Taco-Spiced Chickpea and Rice Skillet that’s perfect for a quick weeknight dinner. This hearty dish combines protein-rich chickpeas, tender rice, and vibrant vegetables all cooked together with bold taco seasoning, making it a delicious vegetarian meal packed with Mexican-inspired flavors.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped (approximately 150g / 1 cup)
  • 1 bell pepper (any color), chopped (approximately 150g / 1 cup)
  • 2 cloves garlic, minced (approximately 6g / 2 teaspoons)

Main Components

  • 1 (15-ounce) can chickpeas, rinsed and drained (approximately 425g)
  • 1 cup cooked rice (approximately 185g)
  • 1 (15-ounce) can diced tomatoes, undrained (approximately 425g)
  • 1 cup vegetable broth (approximately 240ml)

Seasonings and Optional Toppings

  • 2 tablespoons taco seasoning (homemade or store-bought)
  • Salt and pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream (or plant-based alternative), avocado, cilantro

Instructions

  1. Sauté Vegetables: Heat olive oil in a 10-inch skillet over medium heat. Add the chopped onion and bell pepper. Sauté until softened, about 5–7 minutes, stirring occasionally to ensure even cooking.
  2. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, taking care not to let it burn.
  3. Add Main Ingredients: Add the rinsed and drained chickpeas, cooked rice, diced tomatoes with their juice, vegetable broth, and taco seasoning to the skillet. Stir well to combine all ingredients evenly.
  4. Simmer: Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet with a lid and cook for 15–20 minutes, or until most of the liquid has been absorbed and the flavors have melded together.
  5. Stir Occasionally: Stir the mixture occasionally during cooking to prevent sticking and promote even heating.
  6. Season: Taste and season with salt and pepper according to your preference.
  7. Serve: Serve the skillet hot, topped with your favorite optional toppings such as shredded cheddar cheese, sour cream or its plant-based alternative, sliced avocado, and fresh cilantro for added flavor and texture.

Notes

  • You can make your own taco seasoning by mixing chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
  • For a vegan version, skip the cheese and sour cream or use plant-based alternatives.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Feel free to add other vegetables like corn or zucchini for added nutrition and color.
  • If you prefer a spicier dish, add a pinch of cayenne pepper or chopped jalapeños along with the vegetables.

Nutrition

Keywords: chickpea skillet, taco chickpeas, vegan taco rice, easy vegetarian dinner, one pan meal, Mexican chickpea recipe

Find it online: https://platedandproud.com/taco-spiced-chickpea-and-rice-skillet-recipe/