Saturday, January 24, 2009

Spanish rice

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 4)
* 2 tbs olive oil
* 3 red onions, halved, thinly sliced
* 2 garlic cloves, peeled, thinly sliced
* 3 large fresh green chillies, thickly sliced diagonally
* 400g (2 cups) long-grain rice
* 500ml (2 cups) beef stock
* 1 x 400g can diced tomatoes
* 1 x 400g can red kidney beans, rinsed, drained
* 125g (1/2 cup) sour cream
* 1 bunch fresh coriander, leaves picked

1. Heat the oil in a saucepan over medium heat. Add the onion, garlic and chilli and cook, stirring, for 5 minutes, or until soft.
2. Add the rice and cook, stirring, for 3 minutes or until glassy. Add the stock and tomato and bring to the boil. Reduce heat to medium-low and cook, covered, for 12 minutes or until liquid is absorbed. Remove from heat. Cover and set aside for 10 minutes or until rice is tender. Add the beans and combine.
3. Divide among serving bowls. Top with sour cream and coriander to serve.

Australian Good Taste - Page 108
Recipe by Michelle Noerianto


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