Quick 20-Minute Spicy Chickpea Tomato Rice Bowl

A minimalist, pantry-friendly grain-forward dinner — few ingredients, fast prep, and a touch of heat.

Ingredients

• 1 cup quick-cook white rice
• 1 3/4 cups water or vegetable broth
• 1 tbsp olive oil
• 1 small onion, finely chopped (or 2 scallions, sliced)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes (use fire-roasted if available)
• 1 tsp adobo sauce from chipotle peppers or 1/2 tsp smoked paprika + pinch of cayenne
• Salt and black pepper to taste
• Lime wedges or a splash of vinegar (optional)
• Sliced avocado or toasted seeds for topping (optional)

Instructions

1. Combine rice and water/broth in a pot, bring to a boil, then cover and simmer per package quick-cook time (~10–12 minutes). Keep covered off heat for 2 minutes and fluff.
2. While rice cooks, heat oil in a skillet over medium. Sauté onion 3–4 minutes until soft.
3. Add chickpeas, diced tomatoes (with juices) and the adobo sauce or smoked paprika + cayenne. Season with salt and pepper. Simmer 5–6 minutes until warmed and slightly reduced.
4. Divide rice into bowls, spoon chickpea-tomato mixture over rice. Finish with a squeeze of lime or splash of vinegar and optional avocado or seeds.

Another beautiful plant-based creation. Publish this one so other plant lovers can find it!