Nutrition Facts
Spanish rice
Amount Per Serving
Calories 622
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 25mg8%
Sodium 1147mg50%
Potassium 614mg18%
Carbohydrates 84g28%
Fiber 9g38%
Sugar 6g7%
Protein 16g32%
Vitamin A 3925IU79%
Vitamin C 17mg21%
Calcium 68mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Spanish rice
A tasty rice dish packed with flavour
Servings: 4
Calories: 622kcal
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
Calories: 622kcal | Carbohydrates: 84g | Protein: 16g | Fat: 25g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 1147mg | Potassium: 614mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3925IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 5mg