A simple but really tasty rice that can be served hot or cold excellent with barbecued meat and seafood or roasted chicken. You may vary the ingredients in this recipe by adding ingredients such as diced red peppers.
Prep: 10 minutes
Cook: 25 minutes
3 tbsp olive oil
1 onion, finely chopped
2 tsp ginger, finely grated or chopped
1 garlic clove, crushed
2 tsp dried oregano
1 tbsp fresh thyme leaves
1/4 tsp cinnamon
1 tsp hot or mild smoked paprika (pimenton)
300g long grain rice (soaked in water for 30 minutes or rinsed until the water runs clear)
1 large red chilli, deseeded and finely chopped
150g kidney beans
100g fresh peas
2 large tomatoes, diced
700ml boiling vegetable or chicken stock or water
2 tbsp flat leaf parsley, finely chopped
1 tbsp of lime or a lemon juice
1 tbsp butter
maldon salt and freshly ground black pepper
Rice: Heat an oven to 190°C. Heat the oil in a large ovenproof pan over a moderate-high heat. Add the onion to the oil and sauté for 3 minutes until transparent.
Stir in the garlic, ginger, dried oregano, thyme, cinamon and paprika, cook while stirring for a minute.
Strain the rice and add to the pan with the red chili and kidney beans, cook for a couple of minutes, stirring regularly so that the ingredients are well distributed and the rice is coated in the spices..
Pour enough stock over the rice so that it is generously covered. Bring it to the boil, then reduce the heat to simmer. Stir in the peas, tomatoes and cover the rice with buttered parchment paper or foil & a lid.
Place the rice in the oven and cook for around 20 minutes, the stock should be absorbed and the rice should be tender. If the rice is still not cooked and the stock is all gone add a little more boiling stock or water and place in the oven for a further 5 minutes.
When cooked remove from the oven and add the parsley, lime or lemon juice, butter and seasoning and distribute well
To Serve: Serve the rice hot or cold, garnished with a little chopped parsley.