This recipe is all about balance and contrast. You’ve got hot and cold, sweet and sour. Something about those combinations make it a really exciting dish, and a pretty filling meal. It also packs up and travels pretty well, which makes it ideal for work lunch.
Skillet Rice with Chickpeas, Coconut Milk & Tomatoes
4 tsp extra-virgin olive oil
1 onion, minced
2 yellow bell peppers
1 cup long grain brown rice, rinsed and drained
4 garlic cloves
dash of cayenne
1 1/2 tsp garam masala
1 3/4 cups vegetable broth
1 can of light coconut milk
2 15oz cans chickpeas
2 cups grape tomatoes
1/2 cup cilantro
1 tablespoon fresh lime juice
Heat 2 teaspoons of the oil in a 12-inch non-stick skillet over medium-high heat until shimmering. Add the onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in the peppers and cook until lightly browned, about 4 minutes. Stir in rice, garlic garam masala, and cayenne and cook until fragrant, about 30 seconds
Stir in the broth and coconut milk and bring to a simmer. Cover, reduce the heat to medium-low, and summer gently, stirring occasionally, for 25 minutes
Stir in the beans, cover, and continue to simmer until the liquid has been absorbed and the rice is tender, 20 to 35 minutes longer. Season with salt and pepper to taste.
Combine the remaining 2 teaspoons oil, tomatoes, scallions, cilantro, and lime juice in a small bowl and season with salt and pepper to taste. Sprinkle the tomato mixture over the rice and beans and serve.