Enchilada Chickpea Skillet

Ingredients

• 2 cans (15 oz each), drained and rinsed Canned chickpeas
• 2 cups Red Enchilada Sauce
• 1 can (14.5 oz), drained Petite Diced Tomatoes
• 1 cup dry Jasmine rice
• 1 tablespoon Avocado oil
• 1 small, diced Yellow onion
• 1/4 cup, chopped Fresh cilantro(optional)
• 1, cut into wedges Lime(optional)

Instructions

1. 1

   Cook the jasmine rice according to package directions.

2. 2

   Heat avocado oil in a large skillet over medium heat and sauté the onion for 4 minutes until softened.

3. 3

   Add the chickpeas, red enchilada sauce, and petite diced tomatoes. Simmer 12-15 minutes until thickened.

4. 4

   Spoon the chickpea mixture over the rice, top with cilantro, and serve with lime wedges.