Recipe: Brown Rice with Chickpeas and Tomatoes

BROWN RICE WITH CHICKPEAS AND TOMATOES

1 cup brown rice, uncooked
1 (16 ounce) can chickpeas, drained and rinsed
1 (16 ounce) can low-sodium diced tomatoes, with liquid
2 to 3 scallions (green onions), sliced
1 to 2 teaspoons cumin (or to taste)

Bring 3 cups water to simmer in large saucepan. Stir in rice; cover and simmer gently until water is absorbed, about 35 minutes.

Stir remaining ingredients into rice and cook until everything is heated through. Serve at once.

Makes 4-6 servings.
Source: Vegetarian 5-Ingredient Gourmet by Nava Atlas