One Pan Harissa Vegetables, Rice and Chickpeas

Preheat oven to 375 F (190 C)
Combine the rice, broth, yogurt, salsa, red onion, peppers, cilantro, lemon juice and salt in a 9 x 13 baking dish. Slowly mix the ingredients.
Add the beans and veggies and stir again.
Place the lemon slices on the top if using.
Bake 60-65 minutes or until the rice is cooked and the liquid is almost gone.
Let it settle for about 10 minutes, then serve. The remainder of the liquid will be absorbed as it settles, so don’t overbake because the rice will get too dry.
I like my rice with a more al dente texture so you can always add more broth if needed and cook extra if you prefer your rice well done.