Thursday, 3 January 2013

Spanish Rice

My family love this recipe. Its quick, simple and tasty. I make it in the microwave, but I'm sure it can be done on the cooker top. I don't stick religiously to the ingredient list either, I add what I've got.
It makes enough to use as a full meal, but could be used as an accompaniment

1 large onion, finely chopped
1/2  red pepper, finely chopped
1/2 green pepper, finely chopped
1 tsp paprika
1 tsp dried herbs
2 cups/400g long grain rice
500ml carton Passata
2 cups/500ml Hot stock
1-2 cloves garlic
Choice of cooked chicken, cooked prawns, mussels, chorizo or spicy sausage
50g frozen peas
50g frozen/tinned sweetcorn

  • Fry onion, red pepper and green pepper in a little olive oil until softened
  • Add paprika and herbs
  • Add rice and stir around until well coated
  • Add passata and stock and stir well
  • Place in dish, cover and cook on high for 5 minutes
  • Stir well, then cook for 10-15 minutes on medium until liquid is absorbed
  • If there is not enough liquid to cook rice during the cooking time,add a bit more stock or boiling water
  • Meanwhile, chop the garlic and heat gently in a little olive oil.
  • Add your chopped chicken, chirizo, prawns, or what ever you fancy, and heat through
  • Add the peas and sweetcorn and cook for 2 minutes 
  • Add to the rice and serve

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