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spanish rice Lunch,

  • Prep time : 10 minutes
  • Cooking time : 40 minutes
  • Serving : 4 person
  • Phase
  • Active 2,Active 1,Maintenance,
  • 306
  • 7.15
  • 51.2
  • 7.5
  • 7
  • 1
  • 4.17
  • 887
  • 1 medium peeled and chopped spanish onion (100g)
  • 2 clove chopped garlic (6g)
  • 2 teaspoon unsaturated oil
  • 1 cup long grain rice (200g)
  • 1 cup reduced sodium chicken stock (250mL
  • 1 can chopped herbed tomatoes (400g)
  • 1⁄2 teaspoon ground chilli (1.5g)
  • 1⁄2 teaspoon Worcestershire sauce (2.5mL)
  • 1⁄4 teaspoon saffron (optional)
  • 1 teaspoon sugar (3g)
  • 1 medium finely chopped red capsicum (150g)
  • 10 medium sliced mushrooms (150g)
  • 10 pitted kalamatta olives (75g)
  • 1 tablespoon chopped parsley or basil
  • Stir-fry onion and garlic in oil and water until onion is golden.
  • Stir in rice and cook for 5 minutes.
  • Stir in stock and chopped canned tomatoes, ground chilli, Worcestershire sauce, saffron and sugar.
  • Cover, turn to low and simmer for 20 minutes or until just about cooked.
  • Add capsicum and mushrooms and cook for 10 minutes more.
  • Stir in olives and chopped parsley and serve.

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