Vegetarian Lemon Rice With Artichokes And Chickpeas

• 1/4 cup olive oil
• 1 medium onions or 1 large onion
• 1 medium red bell peppers or 1 large red bell pepper
• 6 garlic cloves, crushed
• 2 cups brown basmati rice (not instant) or 2 cups rice, of your choice (not instant)
• 1 lemons, juice of or 2 lemons, juice of
• 3 cups vegetable broth or 3 cups chicken broth, if you prefer
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 (14 ounce) can artichoke hearts, drained (cut into quarters if they don't come that way)
• 2 (15 ounce) cans chickpeas, drained
• 6 tablespoons parmesan cheese (if you prefer)

1. Heat olive oil in very large pan with a lid.
2. Add rice and saute until golden brown.
3. Add onions and red bell pepper and saute until soft and onions are translucent.
4. A couple of minutes before onions and red pepper are soft, add the garlic (I don't know about you, but I do this to prevent the garlic from burning).
5. Stir in broth, lemon juice, salt and pepper; bring to a boil.
6. Cover and reduce heat; simmer for 40 minutes or until rice is tender.
7. Remove from heat; stir in artichokes and chickpeas.
8. Cover for about 5 minutes to make sure they get warm.
9. When serving, sprinkle with parmesan cheese.

olive oil, onions, red bell peppers, garlic, brown basmati rice, lemons, vegetable broth, salt, black pepper, they, chickpeas, parmesan cheese

Taken from www.food.com/recipe/vegetarian-lemon-rice-with-artichokes-and-chickpeas-283806 (may not work)