Spanish Rice (Vegan)
A delicious, summer meal or side dish.
Servings: 4
Ingredients
- 70 g long grain or 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
- 350 ml vegetable stock with 1 whole stock cube
- 1 tsp ground cumin
- 1 tsp chilli powder or less if you don't like it too spicy
- 1 tsp dried oregano
- 1 handful fresh basil leaves optional
Instructions
- 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 all the spices and herbs.
- 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.
