Spareribs Rice and Chickpea Casserole
Prepare to indulge in the hearty and flavorful comfort of a Spareribs Rice and Chickpea Casserole, a one-pot wonder that's perfect for family meals or cozy gatherings. Tender, seared pork spareribs are nestled into a bed of aromatic long-grain rice infused with earthy spices like cumin and coriander, with the added nourishment of chickpeas and the tang of diced tomatoes. Baked to perfection in the oven, this casserole brings a delightful mix of textures, from the juicy ribs to the fluffy, spice-kissed rice. Finished with a sprinkle of fresh parsley for a burst of color and brightness, this dish combines rich flavors with minimal cleanup. Ready in just 90 minutes and serving up to four, it's a satisfying and complete meal that's sure to impress. Perfect for fans of casserole recipes, savory rice dishes, and protein-packed dinner ideas!
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Recipe Information
Ingredients
- 2 lbs pork spareribs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp ground coriander
- 1.5 cups long-grain rice
- 1 cup chickpeas (canned, drained and rinsed)
- 3 cups chicken broth
- 1 cup diced tomatoes (canned)
- 1 bay leaf
- 2 tbsp fresh parsley, chopped for garnish
Instructions
Preheat your oven to 350°F (175°C).
Cut the spareribs into individual portions, season with salt, pepper, and paprika, and set aside.
Heat olive oil in a large, oven-safe skillet or casserole dish over medium heat.
Sear the spareribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
In the same skillet, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic, cumin, and ground coriander, and cook for an additional minute until fragrant.
Add the rice to the skillet and stir to coat it in the oil and spices, cooking for about 2 minutes.
Stir in the chickpeas, chicken broth, diced tomatoes, and the bay leaf. Mix until everything is evenly distributed.
Nestle the seared spareribs on top of the rice mixture, ensuring they are partially submerged in the liquid.
Cover the skillet with a lid or foil and transfer it to the preheated oven.
Bake for 40 minutes, then remove the lid or foil and bake for an additional 10 minutes to allow the top to brown slightly.
Remove from the oven and let rest for 5 minutes. Discard the bay leaf before serving.
Sprinkle with freshly chopped parsley for garnish and serve hot.
Nutrition Facts
Calories |
4726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.1 g | 455% | |
| Saturated Fat | 122.4 g | 612% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 5646 mg | 245% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 24.3 g | ||
| Protein | 173.2 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4230 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
