Buttery tomato and chickpea rice
This hearty vegetarian dish is perfect for a satisfying weeknight meal on a budget. Chickpeas provide a source of protein, while the tomatoes, peas and potatoes ensure that plenty of veg is packed in. The butter creates a beautifully fluffy rice that is full of flavour.
Ingredients
Method
Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup Pams Jasmine rice
- 80g Pams butter, diced
- 1 tsp paprika
- 1 can (400g) Value chopped tomatoes
- 1 can (400g) Pams chickpeas, rinsed and drained
- 1 cup Pams frozen peas
- 1 large potato, peeled and diced
- ¼ cup fresh coriander leaves, chopped
Method
- Bring a large saucepan to medium-high heat with a drizzle of olive oil. Add the onion and garlic and sauté for 3-4 minutes or until tender.
- Add the rice, half of the butter and paprika and sauté for 2 minutes while stirring or until the butter has melted and the rice is well coated.
- Stir in the chopped tomatoes, chickpeas, frozen peas and potato, along with 1 ½ cups of water. Season with salt and pepper. Bring to a boil, then reduce the heat to a simmer, cover and cook for 20 minutes or until the rice is tender.
- Remove from the heat, scatter over the remaining butter, cover and let it sit for 5 minutes.
- Fluff the rice with a fork and sprinkle with chopped coriander before serving.
Top tip: Switch out the water with veggie stock to give this dish an extra boost of flavour.