Rice Cooker Spanish Chickpeas and Rice

Directions

Combine the olive oil, rice, smoked paprika, cumin, oregano, cayenne pepper, onion powder, garlic powder, and some freshly cracked pepper in the bowl of the rice cooker. Stir until the rice is coated in oil and spices. Next add the chickpeas , diced tomatoes , artichoke hearts , and vegetable broth. Give everything a brief stir, then closes the rice cooker and turn it on to the white rice setting . Let the rice cooker cook the mixture until finished, then once the cook cycle has completed let it rest on the "keep warm" setting for at least 5 minutes. After resting, open the cooker and gently fluff and stir the mixture to make sure everything is evenly mixed. To serve, spoon the chickpea and rice mixture into a bowl, sprinkle chopped parsley over top, and serve with a couple wedges of lemon. Squeeze the lemon over top just before eating.