Calories 146 Fat 3.2g Saturates 0.5g Carbohydrates 22g Sugars 2.6g Protein 4.6g Salt 0.87g
Heat the oil in a large, wide pan and add the onions and garlic. Sauté until beginning to soften before adding the rest of the vegetables. Stir fry for a couple of minutes.
Add the tomato paste, paprika, bay leaves and rice (and chilli, if using) to the vegetables in the pan, and stir to ensure the rice has a light coating of oil.
Pour in the hot stock, and add the tomatoes, olives and some seasoning. Mix everything together well once and leave to cook, not stirring, for 12 minutes, over a medium heat.
After this time, taste the rice to check that it’s cooked (it should still have a slight firmness) and stir through the parsley.
Serve straight from the pan, garnished with lots of lemon wedges and a green salad.
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