Spanish-style skillet brown rice and chickpeas from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes (page 165) by America's Test Kitchen Editors

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Notes about this recipe

  • mharriman on February 28, 2022

    I omitted the chickpeas because I served this as a side dish to a shrimp entree. I used Lundgren brown basmati rice. Two of us liked this, especially the lime juice infused tomato and cilantro topping. Not a quick prep nor fast rice dish but well worth the effort. Recipe also in additional ATK sources: Complete Cooking For Two Cookbook, Complete Mediterranean Cookbook, ATK Magazine: Test Kitchen Special Issue- Everyday vegetarian.

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