Spanish rice is one of my favourite side dishes: a lovely, warm mediterranean flavour which you can pair with a lot of otherwise bland food like grilled fish, fish fingers, veggie fritters and patties (or meats). It’s also vegan, if you avoid all sorts of animal products – this is for you. It’s very versatile, I normally pair it up with grilled halloumi for myself and chipolatas for husband. Takes about 30-40 minutes to prepare it, so it’s quite quick and easy. The only thing is, that you must avoid overcooking it, so it won’t become soggy and mushy. It could even be a dish on its own, just add some Parmesan or any vegan grated cheese. Great for tomato addicted kids, like Bobcat. 🙂 The recipe below will give you 4 adult side dish portions.Jump to recipe
You can add extra sweet corns, if you wish, it goes well with peppers.
A delicious, summer meal or side dish.
- 70 g risotto rice washed
- 400 g chopped tomato
- 1 medium yellow bell pepper chopped
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 splash white wine any type
- 1 handful fresh basil leaves
- 350 ml vegetable stock with 1 whole stock cube
Prepare everything: wash and chop up the vegetables and onions. Wash and drain rice. Make stock liquid with using a whole stock cube for 350 ml water. (Because the tomato will add some extra liquid too.)
Fry onions with on the olive oil for a minute or two.
Add the chopped peppers and simmer for another two minutes. Not too long, otherwise they will get mushy in the finished dish.
Add the rice and the wine and cook them for a few minutes until all the liquid dissolves. Add the fresh basil leaves.
Add the chopped tomato and the stock liquid, stir well, cover it with a lid. Cook it for about 25 minutes, until the rice is al dente. Stir frequently. It's ready when all the liquid is evaporated.
Enjoy it on its own with grated cheese or as a side dish for grilled halloumi or any meat or meat-free sausages. It's nice with fish too.