Name: Cilantro Queso Fresco Chickpea Rice Bowl
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup long-grain white rice; 2 cups water; 1 tablespoon olive oil; 1 small yellow onion, diced; 2 garlic cloves, minced; 1 can (15 oz) chickpeas, drained and rinsed; 1 cup tomato sauce; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon black pepper; 1/2 teaspoon salt (plus more to taste); 1/2 cup queso fresco, crumbled; 1/2 cup fresh cilantro, roughly chopped (plus more for garnish); 1 lime, cut into wedges (optional)

Cilantro Queso Fresco Chickpea Rice Bowl

CinnamonPumpkin5585

This Cilantro Queso Fresco Chickpea Rice Bowl is a vibrant, summery dinner that bursts with Mexican-inspired flavors and is perfect for a warm Utah evening. Fluffy rice forms the base, topped with chickpeas simmered in spiced tomato sauce, finished with plenty of fresh cilantro and crumbled queso fresco for creamy, tangy contrast. Each bite delivers a delicious interplay of textures and bright, savory notes, making it a satisfying vegetarian meal that’s quick enough for a weeknight yet bold enough to impress.

Ingredients

Instructions

Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water with a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes or until tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and sauté for 1 minute until fragrant.
Stir in the chickpeas, tomato sauce, smoked paprika, cumin, black pepper, and 1/2 teaspoon salt. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and chickpeas are heated through.
Turn off the heat and fold in half of the chopped cilantro.
To assemble, divide the rice between bowls. Top with the tomato-chickpea mixture.
Scatter the crumbled queso fresco generously over each bowl. Garnish with the remaining cilantro and a squeeze of lime if desired. Serve warm.