Rating: 3.5 stars
231 Ratings
  • 5 star values: 77
  • 4 star values: 62
  • 3 star values: 47
  • 2 star values: 30
  • 1 star values: 15
Sarah Copeland


Credit: Romulo Yanes

Recipe Summary test

20 mins
50 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Cook the rice according to the package directions.

  • Twenty minutes before the rice is done, heat the oil in a large skillet over medium-high heat. Add the tomatoes, cut-side down, and cook, shaking the pan occasionally, until browned and starting to soften, 3 to 5 minutes; turn and cook for 1 minute more. Transfer to a plate.

  • Reduce heat to medium and add the chard, raisins, garlic, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet. Cook, tossing, until the chard wilts, 2 to 3 minutes.

  • Return the tomatoes to the skillet, add the chickpeas and lemon juice, and toss until heated through, 1 to 2 minutes. Serve over the rice.

Nutrition Facts

357 calories; fat 9g; saturated fat 1g; sodium 540mg; protein 10g; carbohydrates 61g; sugars 11g; fiber 8g; iron 3mg; calcium 90mg.