Spanish Chickpeas and Rice

1 Tbs olive oil
1 c uncooked rice
1 tsp paprika
1/2 tsp cumin
1/4 tsp oregano
1/8 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp garlic powder
freshly cracked pepper
15 oz. can chickpeas, drained
15 oz. petite diced tomatoes, with juices
6 oz. jar quartered artichoke hearts, drained
1 c vegetable broth


Combine olive oil, rice, spices in the bowl of the rice cooker (or instant pot).  Stir until the rice is coated in oil and spices.

Add chickpeas, tomatoes, artichoke hearts, and vegetable broth.  Give everything a brief stir, then close the rice cooker and turn it onto the basic setting (or, for the Instant Pot, the "rice" setting).

Let the rice cooker cook until finished.  Let it rest for at least 5 minutes after cooking, then open and gently fluff the rice to make sure everything is evenly mixed.


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