Directions:
- Heat olive oil in very large pan with a lid.
- Add rice and sauté until golden brown.
- Add onions and red bell pepper and sauté until soft and onions are translucent.
- A couple of minutes before onions and red pepper are soft, add the garlic (I don’t know about you, but I do this to prevent the garlic from burning).
- Stir in broth, lemon juice, salt and pepper; bring to a boil.
- Cover and reduce heat; simmer for 40 minutes or until rice is tender.
- Remove from heat; stir in artichokes and chickpeas.
- Cover for about 5 minutes to make sure they get warm.
- When serving, sprinkle with parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.77 Kcal (1590 kJ) | ||
| Calories from fat | 141.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.7g | 24% | |
|---|---|---|---|
| Cholesterol | 7.55mg | 3% | |
| Sodium | 1199.91mg | 50% | |
| Potassium | 345.28mg | 7% | |
| Total Carbs | 53.34g | 18% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 9.54g | 19% | |
| Vitamin C | 30.5mg | 51% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 41.5mg | 231% | |
| Calcium | 150.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 127.28 Kcal (533 kJ) | ||
| Calories from fat | 47.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.26g | 24% | |
|---|---|---|---|
| Cholesterol | 2.53mg | 3% | |
| Sodium | 402.13mg | 50% | |
| Potassium | 115.72mg | 7% | |
| Total Carbs | 17.88g | 18% | |
| Sugars | 1.56g | 19% | |
| Dietary Fiber | 1.16g | 14% | |
| Protein | 3.2g | 19% | |
| Vitamin C | 10.2mg | 51% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 13.9mg | 231% | |
| Calcium | 50.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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