Spanish poor man's rice and potatoes

Heat a large fry pan on medium and add the extra virgin olive oil.

Finely chop the onion and roughly chop the garlic, add both to the hot pan and mix so they are coated in the oil; stir every minute or so.

Cut the peeled potato into bite-size pieces a quarter inch thick.

After about 4 minutes, once the onion and garlic are lightly sauteed, add the potatoes and mix to coat them in the oil.

After about 5 minutes, once the potatoes are lightly sauteed but not cooked through, add the paprika and mix it in quickly so it does not turn bitter.

Add the tomato sauce and the drained chickpeas, season with sea salt and black pepper, mix and simmer 3 to 4 minutes until the tomato sauce has slightly thickened.

Add the vegetable broth and the sprig of thyme, turn to high and mix gently.

Add an extra cup of liquid over what the rice package calls for.

Once the broth boils, add the rice and mix.

Lower to medium and simmer uncovered 15 to 18 minutes until the rice is just cooked through, stirring every 2 to 3 minutes to release the starch.

Remove from the heat, transfer to a serving dish and top with chopped parsley.