1. Cook water, rice, thyme, and bay leaf and set aside. 2. Heat olive oil and half of the butter in a skillet and then add chickpeas. 3. When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes. 4. Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes. 5. Remove from heat and mix rice and chickpeas together until rice is a golden color. 6. Mix in remaining butter (cubed) and Parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
