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Mexican rice and chorizo chickpea bowl with tomatoes and half an avocado in a bowl.

Mexican Rice and Chorizo Chickpea Bowl

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Tracy Halasz

Ingredients

  • 2 cups long-grain white rice
  • 1 ~ 14 oz tin whole tomatoes, canned
  • 3 tbsps oil
  • ⅓ onion, rough chop
  • 2-4 cloves garlic, rough chop
  • 4 cups vegetable broth
  • 1 sprig parsley
  • 1 tbsp chili sauce (or chopped fresh chiles)
  • ½ cup shelled green peas
  • ½ cup carrot, chopped

Chorizo-Spiced Chickpeas

  • 1 19 oz tin chickpeas, drained and rinsed
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 ½ tsp chili powder, ground
  • 2 tsp chipotle powder or chipotle liquid
  • 1 ½ tsp cumin, ground
  • 2 tsp dried oregano leaves
  • 1 tsp course black pepper
  • ½-1 tsp salt (to taste)
  • pinch cayenne (optional for extra heat)
  • 2 tsp coconut sugar or maple syrup
  • 2 tsp lime juice or apple cider vinegar
  • 1 tbsp tomato paste
  • 1-2 tbsp water (for thinning)

Optional Bowl Ingredients

  • 1 avocado, sliced
  • 6-10 cherry tomatoes, halved
  • leafy greens like spinach, arugula, romaine
  • ½ cup cashew cream recipe*
  • pepitas or sunflower seeds, lightly toasted

Instructions

Cashew Cream Recipe

  • Preheat the oven to 400º F. Prepare a baking sheet with parchment paper.

Mexican-Style Rice

  • Soak the rice for 5 minutes in warm water (then rinse and drain). Set aside.
  • While the rice is soaking, chop the veggies, parsley, garlic, and make the vegetable stock (I like Better than Bouillon).
  • Heat the oil in a skillet, add the onion and garlic and sauté over medium heat for 5 or 6 minutes. Add the chopped parsley and chili sauce (I use this one). 
  • Stir in the drained rice and continue to cook, stirring until translucent.
  • Add the canned tomatoes including the liquid to the skillet breaking them up with the back of your spoon.
    *Note: the original recipe uses less tomatoes - so add only half the tin if that's your preference.
  • Stir in the peas and carrots.
  • Once the mixture has come to a boil, cover and cook over medium heat for ~ 20 minutes or until the liquid has been absorbed and the rice is tender. 
  • Taste and adjust seasoning if required. Garnish with chopped parsley.

Chorizo-Spiced Chickpeas

  • Drain and rinse the chickpeas.  
  • Mix all the chorizo ingredients together in a medium bowl. Start with 1 tbsp water and add more as needed for thinning.
  • Pour the spice paste over the chickpeas and stir together until evenly coated.  
  • Spread on a prepared baking sheet in a single layer. Place in preheated oven for ~20 minutes until slightly crispy (don't over cook them).

Putting It All Together

  • Slice the avocados and tomatoes. Wash and pat the greens dry.
  • Dry toast the nuts in a pan on the stove. If using.
    No need to add any oil. Keep your eyes on the nuts, giving the pan a shake frequently. The toast pretty quickly!
  • Place a handful of greens into your favourite bowl. Add a scoop of rice, some chickpeas, a few slices of avocado, some tomato halves and garnish with toasted nuts/seeds, and a drizzle of cashew cream (and sriracha!) or your favourite dressing.
  • If you are making burritos: add a pile of greens, rice, beans, salsa (or tomatoes), avocado, nuts and a drizzle of sauce on a big tortilla and roll burrito style. These are great lunches for school or work.

Notes

Cashew cream - choose any of the flavors for drizzling. Smoky, spicy, hot, garlicky.
The rice and chickpeas last in the fridge for up to a week so they are great for food prep. Make a bowl, stuff them in a burrito or served with grilled vegetables.