Spanish Wild Rice

A quick dish for when you’re too lazy to make sides or salads as well as a main course. This rice dish is a wholesome all-in-one meal!

Preparation Time: 10 min
Cooking Time: 30 min
Serves: 2

1 1/2 cups white rice, washed
1 small onion, diced
3-6 tomatoes, peeled and chopped
1/2 red bell pepper, sliced
1-2 carrots, chopped as desired
4-6 green chillies, chopped finely
a few sprigs of parsley, chopped finely
1 tsp ginger-garlic paste
1/2 cube low sodium chicken stock
red chilli flakes
1 tsp ground red chilli
1 tbsp olive oil

nonstick saucepan
wooden spoon
rice cooker

1 In the saucepan, heat oil. Add the onion and fry till translucent. Add ginger-garlic paste and sauté till fragrant. Add the tomatoes and ground red chilli and cook covered on low for about 15 minutes.

2 When the tomatoes are soft, squish then with the wooden spoon and cook on medium flame until a purée is formed.

3 Add the rest of the vegetables with a little salt and cook till slightly tender.

4 Add rice and coat. Mix the chicken stock in some water and blend well. Add this stock to the rice and blend.

5 Transfer to rice cooker and add more water to cover. Garnish with parsley and let cook.

6 When cooked, mix well and serve hot.





This entry was published on February 22, 2013 at 09:34. It’s filed under Cooking as Therapy and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Spanish Wild Rice

  1. Louise on said:

    Delicious! Love rice recipes like this, usually get my ideas from Tilda Basmati ‘s website – think you would like it!

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