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Recipe By Jaxters

Ref: 905
Heading: Side Dishes
Cuisine: Spanish
Food Type: Vegan
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   400 g  Long grain rice raw
   480 ml  Water
   200 ml  Tomato passata
   1 Onion med brown finely chopped
   2 Garlic clove finely grated
   1 Red sweet/bell pepper finely chopped
   1 Veg stock cube or gel pot
   2 tbsp  Lemon juice
   1 tsp  Chilli powder
   1 tsp  Dried oregano¬†
   1 tsp  Sweet paprika
   1/2 tsp  Ground cumin
   3 tbsp  Olive oil
   1/2 tsp  Freshly ground black pepper
   1/2 tsp  Salt
   sprinkle  Fresh chopped coriander


  Step 1
Place a good sized lidded pan over a med heat, add oil, onion, garlic & sweet pepper then stir fry for 3 to 4 mins to soften, then add chilli powder, paprika cumin, salt & black pepper, stir in then add the rice & cook for 3 more mins.
  Step 2
Next add tomato passata, oregano, water, chicken stock cube & lemon juice & give it a good stir then place the lid on, turn down the heat to low & cook for 16 mins until cooked & liquid has been absorbed.
  Step 3
Turn off the heat & allow to stand with the lid on for 5 min more, the loosen & fluff up the rice with a fork, tip into a serving bowl & garnish.

Suggestion & Tips

You can add shellfish or cooked chicken to make a main meal, use appropriate stock cube for this.
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