Easy rice and chickpea skillet

By Sara Lynn Cauchon
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Rice and beans are a staple around the globe and it’s not hard to see why. They are protein-packed, loaded with fiber, and incredibly inexpensive. Admittedly, dried beans are even cheaper than canned beans but I never remember to soak them in advance so canned it is. This recipe also features other pantry staples like diced tomatoes and chicken broth which I always purchase on sale. I used frozen green beans here instead of fresh which saved another dollar or two. And don’t worry about nutrients - frozen produce is usually picked and frozen at peak freshness and the nutrients are retained through that process.


  • 1/2 cup onion, finely diced
  • 2 garlic cloves, minced
  • 1 cup rice
  • 1 can chickpeas, rinsed and drained
  • 1 cup diced tomatoes
  • 2 cups chicken broth
  • 1 tablespoon Italian seasoning
  • 2 cups frozen green beans
  • Salt and pepper to taste


  1. In a medium size pot or cast iron skillet over medium-high heat, add oil. Add onion and cook for two to three minutes, or until softened. Add garlic and cook until fragrant. Add rice and cook for another one to two minutes. Add chickpeas, diced tomatoes, chicken broth and Italian seasoning. Season with salt and pepper to taste. Bring mixture to a boil and reduce to a simmer. Cook for 15 minutes, or until most of the liquid is absorbed. Add green beans and cook until beans have heated through and all the liquid has been absorbed. Enjoy!

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