Ingredients

1 (3.5-ounce) bag boil-in-bag basmati or brown rice

1 tablespoon canola oil

1 large onion, diced

1 1/2 teaspoons garam masala

2 (15-ounce) cans chickpeas, rinsed and drained

1 (15-ounce) can unsalted crushed tomatoes

1 (6-ounce) package fresh baby spinach

1/2 cup plain 2% Greek yogurt

1/2 teaspoon salt

1/4 cup chopped fresh cilantro

Preparation

  1. Cook rice according to package directions; drain.

  2. While rice cooks, heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender, stirring frequently. Stir in garam masala; cook 30 seconds, stirring constantly. Add chickpeas, tomatoes, and spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Remove from heat; stir in yogurt and salt. Sprinkle with cilantro. Serve over rice.