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Smoky vegetarian Spanish rice
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your rice with a zesty Spanish twist!
Ingredients:
  • 300.00 gm medium grain rice
  • 382.50 gm vegetable liquid stock
  • 1/4 tsp ground turmeric
  • 1 small red onion, halved, thinly sliced
  • 1 large red capsicum, cut into 3cm pieces
  • 1 large green capsicum, cut into 3cm pieces
  • 150g green beans, trimmed, halved diagonally
  • 2 garlic cloves, finely chopped
  • 3.75 gm smoked paprika
  • 187.50 ml frozen peas
  • 250.00 ml mixed olives
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • 42.00 gm lemon juice
  • Lemon wedges, to serve
Instructions:
  • In a saucepan, combine rice, stock, water, and turmeric over high heat. Bring to a boil, then lower the heat and simmer for 10-12 minutes until the liquid is absorbed. Remove from heat, fluff the rice with a fork, and let it sit covered for 5 minutes before serving.
  • Heat oil in a large, deep frying pan over medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes until softened. Add capsicum and beans and cook for 5 more minutes until tender. Stir in garlic and paprika and cook for an additional minute.
  • Combine the rice mixture, peas, and olives in the pan and toss over heat until the peas are warmed through. Remove from heat, then add parsley, lemon juice, salt, and pepper. Gently toss to mix everything together. Serve with lemon wedges.

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