Chickpea Pepper Paprika Jasmine Rice Bowl

Ingredients

• 1 cupJasmine Rice
• 2 cupsWater
• 8 ozCanned Chickpeas
• 8 ozRed Bell Pepper
• 1 tbspOlive Oil
• 1 tspPaprika
• ¾ tspTable Salt
• ¼ tsp, groundBlack Pepper

Instructions

1. Rinse the Jasmine Rice. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 18 minutes until tender.
2. Drain and rinse the Canned Chickpeas. Wash the Red Bell Pepper under running water, keep leafy greens separate from raw meat and poultry, and cut it into bite-size pieces.
3. Heat the Olive Oil in a skillet. Cook the Red Bell Pepper until tender, then stir in the Canned Chickpeas, Paprika, remaining Table Salt, and Black Pepper until hot.
4. Divide the Jasmine Rice among bowls and top with the Canned Chickpeas and Red Bell Pepper mixture.