Middle Eastern Rice with Spiced Chicken and Chickpeas

Ingredients

• 4 (125 g each) Minute Rice Cups Ready to Serve Long Grain & Wild Rice – Fine Herb
• 2 tbsp (30 mL) olive oil
• 1 lb (500 g) ground chicken
• 2 tsp (10 mL) paprika
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) ground coriander
• 1/4 tsp (1 mL) each salt and pepper
• 1 cup (250 mL) canned chickpeas, drained and rinsed
• 1 can (14 oz/398 mL) diced tomatoes
• 2 tbsp (30 mL) chopped fresh parsley

Instructions

1. Cook rice according to package directions.
2. Meanwhile, in large skillet, heat oil over medium-high heat; cook chicken, paprika, cumin, coriander, salt and pepper, stirring, for 5 to 8 minutes or until chicken is browned.
3. Stir in chickpeas and tomatoes; bring to simmer. Cook for 5 to 8 minutes or until sauce thickens slightly. Serve with rice. Sprinkle with parsley.

Notes