This Chickpeas and Rice Recipe is a vegetarian version of chicken and rice that uses all those familiar, comforting Midwest flavors in a 40-minute meatless meal that’s about to become a family favorite!
Easily adjust your portion size! This recipe makes a big ol' pot of chickpeas and rice, but you can easily half the recipe if you're feeding a smaller crew. (Or just keep leftovers for lunch during the week!)
Add liquid if needed. If you find that the liquid has absorbed, but the rice isn't quite cooked through, stir in 1/2 a cup of water or broth, cover, and cook for another couple of minutes until the rice is cooked through.
This is a great meal prep recipe! Whether you’re meal planning, or just have some leftovers after dinner, this one-pot chickpeas and rice is a great meal to store for lunches during the week. Pack in an airtight container and store in the fridge for up to five days.
Shred your own cheese! If you have a few extra minutes, consider getting a block of cheese and shredding it at home. Pre-shredded cheese has added preservatives to keep it from clumping together in the bag, but those same preservatives mean the cheese doesn’t melt quite as smoothly. Plus - blocks of cheese are usually cheaper than pre-shredded bags!
Find it online: https://midwestfoodieblog.com/cheesy-chickpeas-and-rice-recipe/