One-Pot Lemon Veggie Rice
Bright and zesty lemon veggie rice, cooked in one pot for an easy, flavor-packed weeknight dinner.
Servings 4
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 cup basmati rice
- 2 lemons juiced
- 1.5 cups vegetable broth
- 1 tsp turmeric
- 1 15-oz can chickpeas
- 1/2 cup tomatoes diced
- 1/2 cup red bell pepper diced
- 1 cup spinach chopped
- 1/3 cup artichoke hearts chopped
- 1/4 cup parsley chopped
- salt to taste
- pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add garlic and cook 2-3 minutes until fragrant.
- Stir in rice and toast for 30 seconds.
- Add lemon juice and vegetable broth and stir to combine.
- Mix in chickpeas and turmeric.
- Cover, lower the heat, and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
- Stir in remaining vegetables and cook until spinach is just wilted. Serve hot.