Spanish rice is the traditional accompaniment to Mexican food such as tacos, fajitas and carnitas but it’s a really versatile side dish too. Try it served with grilled meats, chicken, pulled pork, sausages or simply enjoy it on its own.
Spanish rice
Equipment
- Oven proof casserole dish or frying pan
Ingredients
- 2 tbsp olive oil
- 150 g pancetta (or use streaky bacon or chorizo)
- 1 onion finely chopped
- 3 stalks celery finely diced
- 1 large carrot finely diced
- 4 cloves of garlic crushed
- 3 large or 6 small tomatoes roughly chopped
- 1 tsp smoked sweet paprika
- 300 g paella rice (or use risotto rice)
- Salt and pepper
- 600 ml stock
- Large handful flat leaf parsley chopped
- 400 g tinned chickpeas
- Lemon wedges to serve
Method
- Preheat the oven to 180˚C.
- Heat a little olive oil in an oven proof casserole or frying pan and add the pancetta. Fry until golden. Add the onion, celery, carrot and garlic and cook until softened.
- Add the tomatoes, paprika and rice and seasoning and stir together. Add the stock and parsley and stir again. If using a frying pan, transfer the mixture to a baking dish.
- Drain and rinse the chickpeas and shake them over the rice mixture. Cover the baking dish with foil or put the lid on the casserole and bake for 20 minutes. Check carefully to see if the rice is cooked and put the dish back in for a further 10 minutes if not. Different brands of rice have different cooking times.
- Serve with lemon wedges.
Nutrition
Recipe courtesy of www.lovecelery.co.uk
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Last update on 2024-01-31 / Affiliate links / Images from Amazon Product Advertising API
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