Rice and Chickpeas

  • Recipe courtesy of Susan Vu for Cooking Channel
Total Time:
1 hr 15 min
15 min
Inactive Prep:
15 min
45 min
12 to 14 servings


  • 1/2 cup canola oil
  • 2 tablespoons annatto seeds
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • Two 15.5-ounce cans chickpeas, drained and rinsed
  • 1/2 cup dried mango, finely diced
  • 6 cloves garlic, minced
  • 2 red bell peppers, finely chopped
  • 1 large white onion, finely chopped
  • Kosher salt and freshly ground black pepper
  • 6 cups chicken stock
  • 1 cup pitted Spanish olives, sliced into thin rounds, plus 1/4 cup olive brine
  • 4 cups medium-grain rice, rinsed


1. Combine the canola oil and annatto seeds in a small saucepan. Bring to a slow simmer over medium heat and cook for 5 minutes. Turn off the heat and steep for 15 minutes.

2. Strain the oil into a Dutch oven or large heavy-bottomed pot with a lid; discard the seeds. Add the coriander and cumin and cook on medium heat for 2 minutes. Turn the heat to medium-high and add the chickpeas, mango, garlic, bell peppers and onions. Season liberally with salt and black pepper and cook until the onions and bell peppers are soft, 6 to 8 minutes.

3. Add the chicken stock and olive brine and bring to a boil. Add the rice, stir to combine and bring to a boil again. Lower the heat to medium-low, cover and cook until the rice is tender, 15 to 20 minutes. Fluff with a large fork and stir in the sliced olives. Adjust the seasoning with additional salt and black pepper if needed. Serve in a large bowl, or mound onto a serving platter.