Description
A hearty roasted vegetable enchilada casserole made with brown rice, chickpeas, peppers, and Mediterranean-inspired flavors, finished with lemon and fresh herbs for balance.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, finely chopped
- 1 ½ teaspoons fine sea salt, divided
- 6 garlic cloves, minced or pressed
- 2 teaspoons smoked paprika
- 1 can (15 oz) fire-roasted diced tomatoes, drained
- 2 cups short-grain brown rice
- 1 can (15 oz) chickpeas, rinsed and drained
- 3 cups vegetable broth
- ⅓ cup dry white wine or vegetable broth
- ½ teaspoon saffron threads, crumbled (optional)
- 1 can (14 oz) quartered artichokes or 12 oz jar marinated artichokes, drained
- 2 red bell peppers, sliced into ½-inch strips
- ½ cup Kalamata olives, pitted and halved
- Freshly ground black pepper, to taste
- ¼ cup chopped fresh parsley, plus extra for garnish
- 2 tablespoons lemon juice, plus lemon wedges for serving
- ½ cup frozen peas
Instructions
- Preheat oven to 425°F (220°C).
- Toss bell peppers with 1 tablespoon olive oil and a pinch of salt; roast for 20–25 minutes until tender and lightly charred.
- Meanwhile, heat remaining olive oil in a large oven-safe skillet or pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic, smoked paprika, and remaining salt; cook 30 seconds until fragrant.
- Add tomatoes, rice, chickpeas, vegetable broth, wine, and saffron (if using). Bring to a gentle simmer.
- Cover and cook 35–40 minutes, stirring occasionally, until rice is tender.
- Fold in roasted peppers, artichokes, olives, peas, parsley, lemon juice, and black pepper.
- Transfer to a baking dish if needed and bake uncovered for 10 minutes to meld flavors.
- Garnish with additional parsley and serve with lemon wedges.
Notes
- Use fire-roasted tomatoes for deeper flavor.
- Short-grain brown rice creates a creamier texture than long-grain.
- Add shredded cheese or vegan cheese on top if desired.
- Prep Time: 20 minutes
- Cook Time: 50 minutes