I do not recommend freezing the rice dish. The texture of rice tends to suffer during the freezing process. The color of herbs will likely fade.

What rice works best?

Long-grain white rices, such as Basmati and Jasmine, are good choices. They are less sticky than other white rices.

How do I make the rice golden?

Toast turmeric and rice in olive oil for 2 minutes. Toasting helps season the rice and makes the edges of the rice grains translucent. The turmeric will continue to season the rice as it cooks.

How long do leftovers keep?

Store leftover rice in an airtight container in the refrigerator for up to 4 days. To reheat rice, stir in 1 tablespoon of water or broth for every cup of cooked rice when reheating on the stovetop or in the microwave. Adding liquid helps generate steam that makes the rice fluffy.

Why is my rice mushy?

Mushy rice is caused by too much starch and movement while cooking. Rinse the rice well under cold water in a fine mesh strainer until the water runs clear. Do not remove the lid while cooking the rice. Allow the rice to rest covered for 5 minutes after cooking. Fluff with a fork before serving. A heavy pot or Dutch oven can help prevent the rice from burning on the bottom.

Mediterranean Rice and Beans with Golden Chickpeas and Charred Lemon

By Miles CarrNov 7, 2026

Prep

15 min

Cook

25 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Mediterranean rice and beans recipe time: 40 minutes, including 15 minutes of prep time and 25 minutes of cook time. I make Mediterranean rice and beans when I want a quick, simple meal that can be cooked in a saucepan and skillet, such as toasted turmeric rice and pan-browned chickpeas. Lemon slices are seared in the hot skillet.

Mediterranean Rice and Beans with Golden Chickpeas and Charred Lemon

Rinse long-grain rice. Choose a heavy saucepan or Dutch oven to steam-cook covered rice. Toasted rice and partially translucent edges signal readiness after 2 minutes of toasting. Do not lift the lid while simmering for 15 to 18 minutes.

Pat chickpeas dry and sauté in olive oil for 5 to 7 minutes. Lift out half of the chickpeas, which should be tender and slightly browned. Return the other half of the chickpeas to the rice. Stir herbs and lemon juice into the rice after the covered rest to preserve their green color (I prefer green herbs).

Cook flat pieces in a dry, hot pan until tender and browned in some areas. Serve them over cooked chickpeas left over from the soup. Eat as a main dish hot or as a side dish with Gluten-Free Focaccia Bread. Add olive oil and lemon juice to the dish.

Why you'll love this recipe

1Dinner will be ready in 40 minutes, including 15 active minutes of prep time and additional time in a pot.
2One pot is used to prepare chickpeas and rice. Lemon slices are cooked in another, dry skillet.
3Cans of chickpeas are an inexpensive ingredient in the meal. Half of the canned chickpeas are kept out for the topping.
4Rinsing and steaming covered keeps the rice grains separate. No special rice-cooking techniques are required.
5Serves four as a main or side dish.
6Turmeric gives the rice its color. Herbs are served with lemon during the meal.

Instructions

Rinse the rice in a fine-mesh sieve under cold water until the water runs completely clear.

Drain and rinse the chickpeas, then pat them completely dry with paper towels.

Heat 2 tbsp of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the chickpeas and cook for 5-7 minutes, shaking the pan occasionally, until plump and lightly browned.

Remove half of the chickpeas and set them aside for the garnish.

Add the rice and turmeric to the pot. Stir for 2 minutes, until the rice smells nutty and the grains are translucent at the edges.

Pour in the vegetable broth and add a pinch of salt. Bring to a rolling boil, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes without lifting the lid.

While the rice cooks, heat a dry skillet over high heat. Sear the lemon slices for 1-2 minutes per side, until softened with distinct black char marks.

Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff it with a fork.

Fold in the parsley, dill, and lemon juice. Transfer to a bowl, then top with the reserved chickpeas, charred lemon slices, red pepper flakes, cracked black pepper, and the remaining olive oil.

FAQ

If you have dry chickpeas, add them to the pot at the same time as the other ingredients after soaking and cooking. Dry the chickpeas well before adding them to the pot to toast them. The cooked chickpeas should be plump and slightly toasted.

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Lunch Dinner Vegetarian Vegan Mediterranean Gluten Free

Mediterranean Rice and Beans with Golden Chickpeas and Charred Lemon

Name: Mediterranean Rice and Beans with Golden Chickpeas and Charred Lemon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 cups long-grain rice (285 g, rinsed until the water runs clear); 1 can canned chickpeas (15 oz or 425 g, rinsed and dried thoroughly); 3 tbsp extra virgin olive oil (45 ml, divided); 1 tsp ground turmeric (3 g); 3 cups vegetable broth (720 ml); salt (a pinch); 1 large lemon (half juiced and half thinly sliced for charring); 1/2 cup fresh parsley (15 g, finely chopped); 1/2 cup fresh dill (15 g, finely chopped); 1/4 tsp red pepper flakes (to taste); 1/2 tsp cracked black pepper (to taste)

By Miles CarrNov 7, 2026

Prep

15 min

Cook

25 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

1Dinner will be ready in 40 minutes, including 15 active minutes of prep time and additional time in a pot.
2One pot is used to prepare chickpeas and rice. Lemon slices are cooked in another, dry skillet.
3Cans of chickpeas are an inexpensive ingredient in the meal. Half of the canned chickpeas are kept out for the topping.
4Rinsing and steaming covered keeps the rice grains separate. No special rice-cooking techniques are required.
5Serves four as a main or side dish.
6Turmeric gives the rice its color. Herbs are served with lemon during the meal.

Ingredients

Servings4

•1 ½ cups long-grain rice (285 g, rinsed until the water runs clear)
•1 can canned chickpeas (15 oz or 425 g, rinsed and dried thoroughly)
•3 tbsp extra virgin olive oil (45 ml, divided)
•1 tsp ground turmeric (3 g)
•3 cups vegetable broth (720 ml)
•salt (a pinch)
•1 large lemon (half juiced and half thinly sliced for charring)
•½ cup fresh parsley (15 g, finely chopped)
•½ cup fresh dill (15 g, finely chopped)
•¼ tsp red pepper flakes (to taste)
•½ tsp cracked black pepper (to taste)

Instructions

1
Rinse the rice in a fine-mesh sieve under cold water until the water runs completely clear.
2
Drain and rinse the chickpeas, then pat them completely dry with paper towels.
3
Heat 2 tbsp of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the chickpeas and cook for 5-7 minutes, shaking the pan occasionally, until plump and lightly browned.
4
Remove half of the chickpeas and set them aside for the garnish.
5
Add the rice and turmeric to the pot. Stir for 2 minutes, until the rice smells nutty and the grains are translucent at the edges.
6
Pour in the vegetable broth and add a pinch of salt. Bring to a rolling boil, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes without lifting the lid.
7
While the rice cooks, heat a dry skillet over high heat. Sear the lemon slices for 1-2 minutes per side, until softened with distinct black char marks.
8
Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff it with a fork.
9
Fold in the parsley, dill, and lemon juice. Transfer to a bowl, then top with the reserved chickpeas, charred lemon slices, red pepper flakes, cracked black pepper, and the remaining olive oil.