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1. Preheat the oven to 375°F (190°C). Rinse the rice in a fine-mesh sieve until the water runs mostly clear, then drain well. Dice the onion, mince the garlic, halve the cherry tomatoes, chop the tomatoes, and trim the broccolini into bite-size pieces, separating thicker stems from florets.
1.5 cup long-grain rice,
2 cup cherry tomatoes,
2 piece tomatoes,
1 piece yellow onion,
4 clove garlic cloves,
1 bunch broccolini
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2. Heat olive oil in a large oven-safe skillet or baking dish on the stove over medium heat. Add the onion and a pinch of salt and cook, stirring, until softened and lightly golden, about 6 to 8 minutes. Add the garlic and cook until fragrant, about 1 minute.
3 tbsp olive oil
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3. Stir in the cumin, coriander, smoked paprika, turmeric, cinnamon, red pepper flakes, remaining salt, and black pepper. Toast the spices, stirring constantly, until very fragrant, about 1 minute.
1.5 tsp ground cumin,
1 tsp ground coriander,
1 tsp smoked paprika,
0.5 tsp ground turmeric,
0.2 tsp ground cinnamon,
0.2 tsp red pepper flakes,
1.2 tsp salt,
0.5 tsp black pepper
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4. Add the rinsed rice and cook, stirring to coat it well in the spiced oil, for 1 to 2 minutes until the grains look slightly translucent at the edges.
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5. Stir in the chickpeas, chopped tomatoes, and half of the cherry tomatoes. Pour in the vegetable broth and bring the mixture up to a gentle simmer on the stove, stirring once or twice to distribute everything evenly.
1.5 cup cooked chickpeas (drained and rinsed),
1 cup cherry tomatoes,
2 piece tomatoes,
3.2 cup vegetable broth
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6. Once the liquid is just starting to bubble, turn off the heat. Gently press the broccolini stems down into the rice mixture, then scatter the broccolini florets and remaining cherry tomatoes over the top without stirring.
2 cup cherry tomatoes,
0.5 bunch broccolini
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7. Cover the skillet or baking dish tightly with a lid or foil and transfer to the oven. Bake for 25 minutes, then uncover and bake for another 10 to 15 minutes, until the rice is tender and the top is lightly caramelized around the edges.
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8. Remove from the oven, cover again, and let rest for 5 to 10 minutes. Fluff the rice gently with a fork, squeezing lemon juice over the top. Sprinkle with chopped parsley and adjust seasoning with additional salt and pepper to taste before serving.
1 piece lemon,
0.2 cup fresh parsley (garnish)
By mansi