Soyrizo + Chickpea Rice Bake

Ahh, a new year.

Time to set some goals I will never meet!

And convince myself that THIS is the year I become thoughtful!

Let’s face it, it’s not going to happen, I am who I am. I am, however, a fairly new member of the Peloton cult and plan on doing as many classes as possible this year! No, I don’t have a bike, you all already know I am far too cheap to spend that much money on a BIKE! But the app is wonderful. I was working out with G in our garage gym, but it is soooo very chilly in the winter and it plummeted my motivation. If I’m waking up at 5:30 to work out before Lou gets up, can I at least be warm doing it? Peloton classes to the rescue! The forced motivation from the coaches is a little much sometimes, but I’ve officially drank the juice & there is no going back.

Be my peloton friend! @Topangasmom – obviously.

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of yellow rice (this is the kind I used)
  • 1 yellow onion, diced
  • 1 tbsp. of garlic, minced
  • 1 package of soyrizo
  • 1 can of chickpeas, rinsed + drained
  • 1 15oz can of diced tomatoes
  • 1/2 cup of raisins
  • 4-5 cups of veggie stock
  • 2 tbsp. of olive oil
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1/2 tsp. of smoked paprika
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 400
  • Heat olive oil in a cast iron skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add soyrizo, cook until browned, 5-6 minutes
  • Add chickpeas + tomatoes + raisins + cumin + chili powder + paprika + S+P, cook for a few minutes until tomatoes are gently simmering
  • Add rice, cook another 3-4 minutes, toasting the rice
  • Add stock, enough to cover, + bring to a boil
  • Put pan into oven for 30 minutes
  • Once rice is cooked, serve hot with cilantro

Adapted from here!