Quick 20-Minute Spicy Chickpea Tomato Rice Bowl

Instructions

1. 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. 2

   While rice cooks, heat oil in a skillet over medium. Sauté onion 3–4 minutes until soft.

3. 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. 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.