Spanish-Rice

35 min

Spanish Rice

A flavourful rice inspired by paella. Keep enough bouillon on the side but don't add it all at once. Keep tasting if the rice is ready and add more stock if necessary.

Ingredients

4 servings

350 g
400 g
1
1
2
150 g

Basmati rice
Canned tomatoes
Broccoli
Zucchini
Bell peppers
Feta

1 L
1 tea sp
1 tea sp
2 tea sp
1 TBL sp
1/2
1
2 cloves

Bouillon
Chilli
Cumin
Paprika powder
Oregano
Lemon
Onion
Garlic

Prep

15 min

  1. Pre-heat oven to 200°C
  2. Dice onion and mince garlic
  3. Cut zucchini and bell pepper into cubes
  4. Cut the broccoli into florets
  5. Rinse the rice under cold water (helps to avoid sticky rice)

Cook

20 min

pan 1b

Sauté onion

medium heat ~3 min

oven

Spread bell peppers, broccoli and zucchini on a baking sheet and crumble feta on top

~20 min at 200°C

Boil water and mix stock

pan 1 continued

Add garlic, chilli, cumin, paprika powder and rice

~2 min

Add tomatoes, lemon juice, oregano and half of the bouillon

mix well and bring to a boil, then reduce heat to simmer and put on the lid. Let it cook with lid. Taste regularly and add more bouillon if necessary. ~15 min

waves

Make it a dinner party

    • Garnish with fresh parsley.
    • Add peas at the end for more protein.

 

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Spanish RiceA flavourful rice inspired by paella. Keep enough bouillon on the side but don't add it all at once. Keep tasting if the rice is ready and add more stock if necessary.Person
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