Spanish rice
23
- Prep Time10 mins
- Total Time10 mins
- Makes4 Servings
Michael Alberstat
Ingredients
2 tsp olive oil
1 medium onion, finely diced
2 garlic cloves, minced
1 cup long-grain rice
1 tbsp tomato paste
1 tsp paprika
2 cups chicken broth
1/2 250-g pkg whole cured chorizo sausage, thinly sliced
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1/2 cup pitted green olives, optional
Instructions
Heat a large saucepan over medium. Add oil, then onion and garlic. Cook until onion is soft, about 3 min. Add rice, tomato paste and paprika. Stir until rice is coated. Add chicken broth, sausage and peppers, then bring mixture to a boil, stirring often. Reduce heat to medium-low. Cover and simmer until liquid is absorbed, 25 min. Serve with pitted green olives on the side.
Nutrition (per serving)
Calories 372, Protein 13g, Carbohydrates 46g, Fat 15g, Fibre 2g, Sodium 856mg.
Garlic, bell peppers, sausage and spices are simmered in a saucepan to create this delicious dish that's packed with mouth-watering flavour.
Reader-Tested!
"I liked the combination of flavours in this dish and that it has rice, meat and vegetables all in one. I cleaned up and set the table while it was simmering." Katherine Miller-Gatenby, Arnprior, Ont.