Spanish rice (V)
Another staple for your Spanish or Mexican evening.
Serve cold as a salad dish.
Spanish rice (V) | |
---|---|
Servings: | Serves 4 |
Calories per serving: | 219 |
Ready in: | 40 minutes |
Prep. time: | 10 minutes |
Cook time: | 30 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 24th October 2012 |
Best recipe reviewA nice change 4/5 Sort of like pilau rice, but different |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.5 cups of long grain rice
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 1 clove of garlic, minced
- 3 cups of vegetable stock
- Pinch of oregano
- ½ teaspoon freshly ground white cumin seeds
- ½ teaspoon sea salt
- 1 cup of fresh tomatoes, chopped
- ½ teaspoon chili flakes
Method
- Rinse the rice in a sieve under cold running water until it runs clear
- In a frying pan or wok, heat the olive oil and gently fry the onion and garlic until soft and translucent
- Mix in the rice and fry for a further few minutes to ensure that it's well coated with oil
- In a large pan, bring the stock to the boil
- Add the rice, oregano, cumin and salt, stir once and then cover
- Simmer for 20 minutes, checking that it does not boil dry
- Remove from the heat a leave, covered for 5 minutes
- Stir in the tomatoes and chili flakes and fluff up with a fork
Serving suggestions
Serve hot or cold
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