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Buttery tomato and chickpea rice

  • Serves 4
  • Prep time: 10 mins | Cooking time: 40 mins

This hearty vegetarian dish is perfect for a satisfying weeknight meal on a budget. Chickpeas provide a source of protein, while the tomatoes, peas and potatoes ensure that plenty of veg is packed in. The butter creates a beautifully fluffy rice that is full of flavour.

Ingredients

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 cup Pams Jasmine rice

  • 80g Pams butter, diced

  • 1 tsp paprika

  • 1 can (400g) Value chopped tomatoes

  • 1 can (400g) Pams chickpeas, rinsed and drained

  • 1 cup Pams frozen peas

  • 1 large potato, peeled and diced

  • ¼ cup fresh coriander leaves, chopped

Method

  1. Bring a large saucepan to medium-high heat with a drizzle of olive oil. Add the onion and garlic and sauté for 3-4 minutes or until tender.

  2. Add the rice, half of the butter and paprika and sauté for 2 minutes while stirring or until the butter has melted and the rice is well coated.

  3. Stir in the chopped tomatoes, chickpeas, frozen peas and potato, along with 1 ½ cups of water. Season with salt and pepper. Bring to a boil, then reduce the heat to a simmer, cover and cook for 20 minutes or until the rice is tender.

  4. Remove from the heat, scatter over the remaining butter, cover and let it sit for 5 minutes.

  5. Fluff the rice with a fork and sprinkle with chopped coriander before serving.

Top tip: Switch out the water with veggie stock to give this dish an extra boost of flavour.