Rice Cooker Spanish Chickpeas and Rice

Ingredients

• 1 Tbsp olive oil
• 1 cup long grain white rice
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp oregano
• 1/8 tsp cayenne pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• Freshly cracked pepper
• 1 can chickpeas, drained
• 1 can petite diced tomatoes, with juices
• 1 jar quartered artichoke hearts, drained
• 1 cup vegetable broth
• 1/4 bunch fresh parsley, chopped
• 1 fresh lemon

Directions

1. Add the olive oil, rice, smoked paprika, cumin, oregano, cayenne pepper, onion powder, garlic powder, and a few grinds of freshly cracked pepper, about 10 turns of a pepper mill, to the rice cooker bowl. Stir well so the grains are slicked with the oil and spices.
2. Add the drained chickpeas, diced tomatoes with their juices, drained artichoke hearts, and vegetable broth. Stir just enough to combine, then close the rice cooker and start it on the white rice setting, or use the basic cook setting.
3. When the rice cooker has finished its cycle, leave the mixture to sit on the keep warm setting for at least 5 minutes. Then open the lid and gently fluff and fold everything together so the ingredients are evenly distributed.
4. Spoon the chickpea and rice mixture into bowls, scatter the chopped parsley on top, and add a couple wedges of lemon. Squeeze the lemon over the bowl right before eating.