Saturday, 10 December 2016

Spanish Rice

This went down a treat the other week at a family dinner with our friends.  Our wonderful godson Lawrence gave it a five year old's two thumbs up!  High praise.

This is a great dish to serve as a side dish with a meal or as a quick meal of its own.

It is a very easy meal and would lend itself to lots of tasty additions such as diced capsicum, mushrooms, bacon or small cubes of sweet potato or pumpkin.

1 cup long grain rice
1 onion, diced
1 tin chopped tomatoes
1 cup tomato pasata
2 cups chicken or vegetable stock
1 chicken or vegetable stock cube
1 tablespoon tomato paste
1 clove minced garlic
1 teaspoon cumin powder
1/2 to 1 teaspoon chili powder (to taste)
1 teaspoon paprika
salt and pepper to taste

Rinse the rice under running cold water to remove the starch.  

In 2 tablespoons of heated oil place the rice, onion and garlic and gently toast for 5 minutes, stirring to make sure the rice doesn't stick.

Stir through he tomato paste and cook for a further 2 minutes.

Add all the other ingredients.

Bring to a boil and reduce to lowest heat and allow to simmer for 30 to 40 minutes.

Stirring occasionally to ensure the rice doesn't stick, you may need to add a little more stock if it dries out too much.

Stir through parsley and a squeeze of lemon juice at the end and serve.

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