Overhead shot of yellow chicken and rice in a red bowl with chickpeas and parsley on top.

Super Quick Moroccan Chicken and Rice

Looking for a quick and tasty way to reinvent your leftover rice? Look no further! We got you covered with this Super Quick Moroccan Chicken and Rice dish!

  • Servings
  • Serving Size
    1½ cups


  • 3 tablespoons butter, divided use
  • 1½ cups onions, diced
  • 1½ tablespoons ras el hanout
  • 3 cups cooked us white rice
  • 2 cups cooked chicken, chopped
  • 1 (16-ounce) can chickpeas, rinsed and drained
  • 1 (14.5-ounce) can fire-roasted tomatoes with garlic, diced
  • 1 cup water
  • ½ cup fresh cilantro, chopped
  • 1 tablespoon sugar
  • 1 teaspoon salt


  • Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon butter. When melted, add onions and cook 5 minutes or until richly browned, stirring occasionally. Add the Moroccan seasoning and cook 30 seconds, stirring constantly.
  • Stir in the remaining ingredients, except the 2 tablespoons butter. Cook 5 minutes over medium-high heat, stirring frequently. Stir in the remaining butter and cook until melted.

Nutrition Facts

  • Serving 1½ cups
  • Calories 390
  • Total Fat 11g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 80mg
  • Sodium 750mg
  • Carbohydrates 49g
  • Dietary Fiber 5g
  • Sugar 7g
  • Protein 23g