1 TBSP olive oil
1 onion, diced
1 bell pepper, diced
1 Serrano chili, diced
1 tomato, diced
1 tsp cinnamon
1/2 tsp cayenne pepper [less if you don't like heat]
1 can chick peas
1 can of vegetable broth
1/3 cup of rice
Saute onions and both types of peppers in olive oil until onions are translucent. Add tomato, cinnamon, and cayenne pepper. Add chick peas, vegetable broth, and rice. Simmer for 20 minutes or so until the rice is tender.
[this recipe is based on a delicious dish my friend Erin made for me after I had one of my babies! I tweaked it to make it vegetarian.]
