Classic Favorite
Tomato-Chickpea Rice Bowls
Brown Rice with Goat Cheese
Ingredients
- 2 (8-oz) cans BPA-free no-salt-added chickpeas, drained and rinsed
- 1 (28-oz) can San Marzano whole tomatoes, undrained and diced
- 1 (14.5-oz) can low-sodium chicken broth
- 1 red onion, chopped
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp pepper
- 1 (5-oz) pkg organic baby spinach
Instructions
- Combine first 9 ingredients in a 4- or 5-quart slow-cooker. Cover and cook on HIGH 5½ to 6 hours.
- Stir in spinach; cover and let stand 3 minutes or until spinach is wilted. Serve over Brown Rice with Goat Cheese recipe.
Side Dish Ingredients
- 1½ cups brown rice
- 2 Tbsp lemon juice
- 6 oz crumbled goat cheese
- ¼ cup chopped fresh parsley
Side Dish Instructions
- Cook rice according to package directions. Stir in lemon juice, cheese, and parsley. Serve with Tomato-Chickpea Rice Bowls recipe.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
131
|
253
|
384
|
| Fat (g) | 1 | 9 | 10 |
| Sat. Fat (g) | 0 | 5 | 5 |
| Protein (g) | 7 | 9 | 16 |
| Carb (g) | 22 | 37 | 59 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 721 | 140 | 861 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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