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Roasted pepper chickpea rice skillet with red pepper pieces and whole chickpeas, without cheese.
Family Recipe HQ

Roasted Pepper Chickpea Rice Skillet Without Cheese

This roasted pepper chickpea rice skillet turns safely refrigerated cooked rice into a warm meal with jarred red peppers, chickpeas and smoked paprika. A measured splash of water or broth loosens the grains, and a covered stage heats them through. Drain the pepper packing liquid, finish with lemon, and serve a colorful skillet without cheese.
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Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings: 1 batch (approximately 2–3 servings)
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 1 garlic clove, minced
  • 1 cup jarred roasted red peppers, drained and chopped
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 2 cups previously cooked refrigerated rice
  • 1/3 cup water or vegetable broth
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon lemon juice
  • Salt and pepper

Equipment

  • wide skillet with a lid
  • Broad spatula
  • knife
  • cutting board
  • Colander
  • Measuring tools
  • Food thermometer

Method
 

Instructions
  1. Soften the onion. Heat the oil over medium heat in the wide skillet. Add the diced onion and cook for about 4 minutes, stirring, until it begins to soften. Continue briefly if thick pieces are still quite firm. Keep the heat low enough that the onion does not develop a black edge.
  2. Warm the seasonings. Add the garlic and smoked paprika and stir for about 30 seconds. Have the peppers ready so the paprika does not sit against a dry hot pan while you search for the next ingredient.
  3. Add the peppers and chickpeas. Fold them through the onion base, scraping up any light golden residue. Distribute the pepper pieces across the skillet. This brief step starts their warming while protecting the already-cooked chickpeas from a long separate simmer.
  4. Add rice and measured liquid. Tip in the refrigerated rice and the 1/3 cup of water or broth. Slide the spatula under the clumps and lift them apart as the liquid loosens them. Spread the mixture in an even layer, then cover and cook for about 4–6 minutes.
  5. Check the whole pan. Remove the lid away from your face. Stir from the bottom, bringing rice from the outer edge into the center. Break any remaining clump, then check several areas with the thermometer, keeping its tip away from the hot pan surface. The rice mixture must reach 165°F throughout. Continue heating if any area is cooler, adding a little water only if it is drying out.
  6. Clear excess moisture. Once hot throughout, leave uncovered briefly if liquid pools underneath. Turn the rice gently so moisture can escape without repeatedly mashing the grains. Stop while the mixture remains pleasantly moist.
  7. Finish and serve. Turn off the heat, stir in the teaspoon of lemon juice and taste before adding salt and pepper. Share the peppers and chickpeas evenly as you portion the rice. Serve promptly.

Notes

Portions and timing: One batch makes about 2–3 servings. Allow 10–12 minutes prep and 18–30 minutes cooking, about 28–42 minutes overall. Time varies with the skillet and the size of the cold rice clumps.
Cooked rice only: Measure 2 cups after cooking. Use rice cooled promptly and stored at 40°F or below; do not use rice with an uncertain storage history. Drain peppers before measuring, break rice clumps apart and verify 165°F in several places.
Leftovers: Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F. Count all refrigerated storage toward the original rice’s 3–4-day window; making this skillet does not restart it. Reheat portions to 165°F.