Health and Home by Haven

Sometimes you want a side dish that’s not just flavorful, but also boosts your protein intake—especially if you’re trying to build balanced meals. That’s why I love this High-Protein Spanish “Rice” made with Banza chickpea rice. It has all the savory flavors of traditional Spanish rice but with extra protein to keep you full and energized. It’s the perfect side dish for tacos, grilled meats, or even a cozy weeknight dinner.

Ingredients

• 1 tbsp avocado oil
• ¼ red onion, finely diced
• 1 slicing tomato, finely diced
• 1 can corn, drained
• A handful of fresh cilantro, chopped (plus more for garnish)
• ½ packet Siete mild taco seasoning OR homemade blend (salt, garlic powder, paprika, chili powder)
• 1 box Banza chickpea “rice”
• Juice of 1 lime
• ¼ cup avocado oil mayo

Instructions 👩‍🍳

1. Cook the chickpea rice:
   Bring a pot of water to a boil and cook the Banza rice according to the package directions. Once done, strain and rinse with cold water to prevent sticking.
2. Sauté the vegetables:
   While the rice is cooking, heat 1 tbsp avocado oil in a skillet over medium heat. Add the diced onion, tomato, and corn, sautéing until the tomato juice begins to evaporate. Sprinkle in the taco seasoning (or your homemade blend) and cilantro and cook for another 5-7 minutes or until your corn starts to turn golden brown.
3. Mix it all together:
   Combine the cooked chickpea rice with the sautéed vegetables. Stir in ¼ cup avocado oil mayo for creaminess and richness.
4. Finish and serve:
   Squeeze fresh lime juice over the dish, top with extra cilantro, and serve warm. It’s also tasty if you save it and eat it cold like a pasta salad the next day.

Why You’ll Love This Dish ❤️

This recipe takes a classic comfort food and gives it a nutritious twist. The chickpea rice not only adds plant-based protein but also makes the dish gluten-free. The avocado oil mayo adds a creamy finish, while the cilantro and lime bring freshness that ties it all together.

I enjoyed mine with a Venezuelan hallaca made by my sister-in-law, and it was the perfect pairing of cultures and flavors. Whether you enjoy it as a side or as the star of your meal, this high-protein Spanish “rice” is a recipe you’ll keep coming back to.