Carolyn Scott Hamilton
This chunky Spanish rice is bursting with flavour, chunky and crispy veggies and perfect for any week night meal.
2 tbsp olive oil
180g brown or basmati rice
480 ml water
1 large green pepper, finely chopped
4 stalks of celery, finely chopped
1 large white or yellow onion, finely chopped
1 tin of chopped tomatoes
200g passata
200g soy chorizo, tempeh taco mix, or meatless ground (or 2 tsp Cajun seasoning/paprika & cayenne mix)
Pinch of cumin
Salt & pepper, to taste
This chunky Spanish rice is bursting with flavour, chunky and crispy veggies and perfect for any week night meal.
1. Bring water to a boil.
2. In a medium bowl, add Cajun seasoning or paprika/cayenne mix to dry rice and mix well and add into into boiling water. Set aside to cook down.
3. Add olive oil to a medium pot and heat to medium. Sauté peppers, onions, and celery until translucent but still crispy.
4. Add in the chopped tomatoes and season with salt & pepper to taste.
5. Mix in your veggie mix, soy chorizo and tomato sauce to your finished rice. Incorporate well and serve!
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