Smoky vegetarian Spanish rice
Smoky vegetarian Spanish rice
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Serves 6
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Prep 10 minutes
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Cook 15 minutes
Ingredient
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1½ cups medium grain rice
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1½ cups vegetable stock
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¼ teaspoon ground turmeric
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1 tablespoon extra virgin olive oil
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1 small red onion, halved, thinly sliced
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1 large red capsicum, cut into 3cm pieces
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1 large green capsicum, cut into 3cm pieces
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150g green beans, trimmed, halved diagonally
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2 garlic cloves, finely chopped
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1½ teaspoons smoked paprika
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¾ cup frozen peas
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1 cup mixed olives
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¼ cup chopped fresh flat-leaf parsley
leaves
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2 tablespoons lemon juice
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Lemon wedges, to serve
Green beans, trimmed, halved
Diced red capsicum
Recipe
1.
Place rice, stock, 1 cup water and turmeric in a
medium heavy-based saucepan over high heat. Stir to combine. Cover. Bring to
the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is
absorbed. Remove from heat. Fluff rice with fork. Set aside, covered, for 5
minutes.
2.
Meanwhile, heat oil in a large, deep frying pan
over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until
softened. Add capsicum and beans. Cook, stirring occasionally, for 5 minutes or
until just tender. Add garlic and paprika. Cook for 1 minute.
3.
Add rice mixture, peas and olives to the pan.
Toss mixture over heat until peas are heated through. Remove from heat. Add
parsley and lemon juice. Season with salt and pepper. Toss gently to combine.
Serve with lemon wedges.
Nutrition: (per serve) 1315kJ; 9g fat;
1.2g sat fat; 7.1g protein; 47.8g carbs; 4.8g fibre; 0mg chol; 766mg sodium.
