Baked Rice with Chickpeas and Spinach
Baked rice with chickpeas and spinach is an easy dish that comes together quickly for a weeknight meal. It’s made with caramelized shallots, which add tons of flavor, and chickpeas and spinach are added in at the end.
Spiced Rice Pilaf
This baked rice pilaf has tons of flavor because of the caramelized shallots and spice blend used to make it. The recipe uses only hot water to cook the rice, broth or stock aren’t even needed! Shallots have a sweeter and milder taste than onion, but if you don’t have shallots, use a half an onion as a substitution.
How to Make Baked Rice in the Oven
I love the texture of rice when it’s made in the oven. It has a chewier texture, is less clumpy, and cooks up perfectly almost every time. However, the key to this recipe is to be sure to wrap the pan tightly with foil to trap the steam so that the rice cooks properly. I use my electric kettle to heat the water before pouring it over the rice. I like making this dish in the winter months when it feels cozy to have a dish baking in the oven. There’s really nothing tricky about this recipe, and the possibilities for ingredients are endless.
Using Up Leftover Turkey
This baked pilaf is a great way to use up any leftover turkey from Thanksgiving dinner. Just add shredded turkey with the chickpeas after the pan comes out of the oven, or replace the chickpeas entirely. If you don’t have a cast-iron skillet, be sure that the pan you do use can be placed in the oven (no plastic parts).
What to Serve with Rice Pilaf
- Preheat oven to 425°F.
- Peel shallots and slice.
- Put the oil in an 8-inch cast iron skillet over medium heat. Add shallots. Cook, stirring occasionally, for about 15 minutes. Add 1/4 teaspoon salt. In the last 5 minutes or so of cooking, add Tuesday Night Blend. Meanwhile, separately boil 1 3/4 cups of water.
- Spread the rice over the shallots in an even layer. Sprinkle 1/2 teaspoon more salt over rice, and pour 1 3/4 cups boiling water over rice. Cover tightly with aluminum foil and bake for 30 minutes, until liquid is absorbed and rice is tender.
- Remove the dish from the oven, uncover, and sprinkle drained chickpeas and spinach over the top of the rice. Re-cover with aluminum foil and let sit on stove top for 5-10 minutes, until spinach is wilted. Fluff and serve.