Spanish Rice and Chickpea One-Pot Stew
A hearty one-pot stew featuring Spanish-style seasoned rice and tender chickpeas simmered with tomatoes and smoked paprika. This spanish (vegetarian) ready in about 40 minutes pairs long grain white rice, (400 g) diced tomatoes, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup long grain white rice
- 1 can (400 g), drained and rinsed canned chickpeas
- 1 can (400 g) diced tomatoes
- 1 medium, diced onion
- 3 cloves minced garlic
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 2 1/2 cups vegetable broth
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 3 cloves minced garlic, sauté for 4-5 minutes until softened and fragrant.
- Step 2: Stir in 1 tbsp smoked paprika and 1 tsp ground cumin, cooking for 1 minute to release aromas.
- Step 3: Pour in 1 cup long grain white rice and toast it in the spices for 2 minutes, stirring frequently.
- Step 4: Add 1 can (400 g) diced tomatoes with juices, 1 can (400 g) drained and rinsed chickpeas, and 2 1/2 cups vegetable broth. Season with salt and black pepper to taste.
- Step 5: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid absorbed.
- Step 6: Remove from heat and let sit covered for 5 minutes, then fluff the rice with a fork and stir in 2 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spanish Rice and Chickpea One-Pot Stew take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spanish Rice and Chickpea One-Pot Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.
Can I substitute ingredients in Spanish Rice and Chickpea One-Pot Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spanish Rice and Chickpea One-Pot Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spanish Rice and Chickpea One-Pot Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
