Spanish Rice with Peppers
- Vegetable recipes
- Low calorie
- Easy recipes
The colonizing Spaniards and Portuguese brought rice to South America, and it quickly became as important a staple as potatoes and corn. It's the most commonly served starch at parties and often shows the deep influence of Spanish cuisine, as it does here.
Ingredients
- 1/2 tsp (2 mL) saffron threads
- 1 tbsp (15 mL) each extra-virgin olive oil and butter
- 1 smal onion, chopped
- 1 clove garlic, minced
- 2 cups (500 mL) long-grain rice
- 2 cups (500 mL) chicken stock
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) chopped roasted peeled sweet red pepper
- 1/2 cup (125 mL) small green olives
- 4 tsp (20 mL) lemon juice
- 2 tbsp (30 mL) chopped fresh coriander or parsley
Preparation
Crumble saffron into small bowl; pour ¼ cup (60 mL) hot water over saffron. Set aside.
In saucepan, heat oil and butter over medium-high heat; sauté onion and garlic until onion is softened but not browned, about 3 minutes. Add rice and stir to coat. Stir in saffron mixture, stock, 2 cups (500 mL) water and salt; bring to simmer. Reduce heat to low; cover and cook until rice is tender, about 20 minutes. Remove from heat; using fork, toss in peppers, olives and lemon juice. Cover and let stand for 5 minutes. Sprinkle with coriander.
In saucepan, heat oil and butter over medium-high heat; sauté onion and garlic until onion is softened but not browned, about 3 minutes. Add rice and stir to coat. Stir in saffron mixture, stock, 2 cups (500 mL) water and salt; bring to simmer. Reduce heat to low; cover and cook until rice is tender, about 20 minutes. Remove from heat; using fork, toss in peppers, olives and lemon juice. Cover and let stand for 5 minutes. Sprinkle with coriander.
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