Name: Spanish rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: spanish
Ingredients: 36.40 gm olive oil; 3 red onions, halved, thinly sliced; 2 garlic cloves, peeled, thinly sliced; 3 large fresh green chillies, thickly sliced diagonally; 400g (2 cups) white long-grain rice; 500ml (2 cups) beef stock; Mutti Polpa Finely Chopped Tomatoes 400g; 1 x 400g can red kidney beans, rinsed, drained; 125g (1/2 cup) sour cream; 1 bunch fresh coriander, leaves picked

Spanish rice

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Create a simple and flavorful meal by combining rice, kidney beans, tomatoes, and beef stock. For a vegetarian twist, swap the beef stock for vegetable stock.

Ingredients:

36.40 gm olive oil
3 red onions, halved, thinly sliced
2 garlic cloves, peeled, thinly sliced
3 large fresh green chillies, thickly sliced diagonally
400g (2 cups) white long-grain rice
500ml (2 cups) beef stock
Mutti Polpa Finely Chopped Tomatoes 400g
1 x 400g can red kidney beans, rinsed, drained
125g (1/2 cup) sour cream
1 bunch fresh coriander, leaves picked

Instructions:

In a saucepan over medium heat, sauté the onion, garlic, and chili in hot oil until soft, about 5 minutes.
Sauté the rice until translucent, then pour in the stock and tomato, bringing it to a boil. Simmer covered for 12 minutes until liquid is absorbed. Remove from heat, let it rest covered for 10 minutes until rice is tender, then stir in the beans. Enjoy!
Ladle the soup into individual bowls and garnish with a dollop of sour cream and a sprinkle of fresh coriander before serving.

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