Ingredients

• 1 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 1 cup long grain white rice
• 1 15-oz can chickpeas, drained and rinsed
• 1 19-oz can diced tomatoes
• 2 cups vegetable broth
• 1/2 tsp smoked paprika
• 2 cups frozen green beans
• Salt and pepper to taste

Preparation

In a skillet with a tight-fitting lid, heat the oil over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic and cook until it is fragrant, about 30 seconds. Add the rice and cook, stirring, for another 1 to 2 minutes. Add the chickpeas, diced tomatoes, chicken broth, and smoked paprika. Season with salt and pepper to taste. Stir well and bring the mixture to a boil. Reduce the heat to medium-low, cover, and cook until the rice is tender and most of the liquid has been absorbed, about 15 minutes. Add the green beans and cook until they have heated through, 2 to 3 minutes.
Serve immediately or store in the refrigerator for up to 4 days.