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.
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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
Make it a dinner party 🎉
Garnish with fresh parsley and add peas at the end for more protein.
Prep
15 min
- Pre-heat oven to 200°C
- Dice onion and mince garlic
- Cut zucchini and bell pepper into cubes
- Cut the broccoli into florets
- Rinse the rice under cold water (helps to avoid sticky rice)
Cook
20 min
Sauté onion
medium heat ~3 min
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
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
This is a recipe from the Fork Ranger book
