Spanish Rice
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 180 g Rice
- 250 ml Vegetable stock
- 1 Onion (diced)
- 1 Red bell pepper (diced)
- 2 Garlic clove (diced)
- 2 tablespoons Tomato puree
- 1 tsp Smoked paprika
- 0.5 tsp Chilli powder
- 0.5 tsp Ground cumin
- 1 tsp Dried oregano
- 125 ml Passata
- 1 pinch Fine sea salt and ground black pepper
- 0.5 Lemon ((juice only))
- 10 g Fresh parsley (chopped)
- 0.5 tablespoons Olive oil
Method
- Heat 0.5 tbsp Olive oil in a pan over a medium heat. Add 1 Onion and 1 Red bell pepper and cook for 2 minutes.
- Add 180 g Rice and stir. Toast the rice in the pan for 2 minutes.
- Add 250 ml Vegetable stock, 2 Garlic clove, 2 tbsp Tomato puree, 1 tsp Smoked paprika, 0.5 tsp Chilli powder, 0.5 tsp Ground cumin, 1 tsp Dried oregano, 125 ml Passata, juice of 0.5 Lemon and 1 pinch Sea salt and black pepper. Stir and simmer for 15 minutes or until all the liquid has gone.
- Remove from the heat, fluff up the rice with a fork and add 10 g Fresh parsley.