Enchilada Sauce Chickpea Skillet
Dinner · Mexican
Chickpeas simmered in tangy red enchilada sauce with bell peppers and onions, served with rice.
Recipe code L8SJRM · enter it in Anychef
Ingredients
- 2 cans chickpeas
- 2 cups red enchilada sauce
- 1.5 cups white rice
- 1 red bell pepper
- 1 yellow onion
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tsp cumin
- 1/4 cup cilantro
- 1 lime
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Save this recipeInstructions
- Step 1 of 8
Cook white rice in salted water for 18 minutes until tender.
- Step 2 of 8
Dice bell pepper and onion.
- Step 3 of 8
Heat olive oil in a large skillet over medium heat, sauté onion and bell pepper until softened, 4 minutes.
- Step 4 of 8
Add minced garlic and cook 1 minute until fragrant.
- Step 5 of 8
Drain and add chickpeas with cumin, stir to coat with oil, cook 2 minutes.
- Step 6 of 8
Pour enchilada sauce over chickpeas, bring to a simmer and cook 10 minutes to meld flavors.
- Step 7 of 8
Divide rice among bowls, top with chickpea enchilada mixture.
- Step 8 of 8
Garnish with cilantro and lime juice.
