This bold and hearty vegan rice skillet is packed with plant-based protein and smoky flavor.
Tender chickpeas, colorful bell peppers, and warm spices simmer together in one pan — perfect for busy weeknights or meal prep. Ready in 30 minutes and totally meat-free!
Ingredients:
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 red bell pepper, thinly sliced
- 1 cup cooked chickpeas (or 1 can, drained & rinsed)
- 1 cup uncooked long grain rice (white or jasmine)
- 2 cups vegetable broth
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt, to taste
- Chili flakes or cayenne, to taste (optional, for heat)
Instructions:
- Sauté veggies: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 2–3 minutes until translucent. Add red bell pepper and cook another 2–3 minutes.
- Add spices & chickpeas: Stir in smoked paprika, cumin, salt, and chili flakes. Add chickpeas and stir to coat in the spices.
- Add rice & broth: Pour in the uncooked rice and vegetable broth. Stir everything together and bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is cooked and liquid is absorbed.
- Fluff & serve: Remove from heat, let sit covered for 5 minutes, then fluff with a fork and serve warm.
Quick Info:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Serves: 3–4
- Perfect for: Vegan dinner, meatless meal prep, easy weeknight recipes
Tips & Variations:
- Add green peas, corn, or zucchini for extra veggies.
- Swap rice for quinoa or brown rice (adjust liquid and time).
- Top with avocado slices, lime juice, or dairy-free yogurt for added creaminess.
