Yield
Makes 6 servings
Prep Time
10 min
Cook Time
45 min
Total Time
55 min


Ingredients

  • 1½ cup short grain rice
  • ¼ cup + 2 tablespoons extra-virgin olive oil, divided
  • 1 yellow onion, finely chopped
  • 1 red bell pepper, thinly sliced
  • 1 package (227g) cremini mushrooms, sliced
  • 3  garlic cloves, minced
  • 1½ teaspoons paprika
  • 1 teaspoon  saffron threads
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup dry white wine
  • 1 can (398mL) chickpeas, rinsed and drained
  • 1 can (398mL) diced fire-roasted tomatoes
  • 2½ cup vegetable broth
  • ½ cup frozen green peas, thawed
  • ¼ cup fresh parsley, finely chopped
  • 1 lemon zest & juice
  • ⅓ cup green olives, sliced

Directions

  1. Heat ¼ cup oil in a large high-sided skillet with a fitted lid over medium-high. Add onion, bell pepper, and mushrooms; cook 7 to 8 minutes, until softened. Add garlic, paprika, saffron, salt, and pepper; cook 2 minutes, until fragrant.
  2. Add wine and cook 2 to 3 minutes, until mostly reduced. Stir in rice; cook 2 to 3 minutes, until rice begins to turn translucent. Stir in chickpeas, tomatoes, broth, and green peas. Bring to a low boil, reduce heat, cover, and cook 25 minutes.
  3. Meanwhile, combine parsley, lemon zest and juice, and remaining 2 tablespoons oil in a small bowl. Once rice is cooked, remove lid and cook 5 more minutes. Scatter parsley oil overtop, and garnish with olives, if desired.

 

Recipe Notes: Store in an airtight container and refrigerate up to 4 days.

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