One-pot fiesta rice
By Lisa Faulkner
Published on 24 March 2023
This dish by Lisa Faulkner can be served as a main or side; non-veggies can easily add cooked chicken or prawns too. Looking for more Lisa Faulkner recipes? Look no further.Time and servings
40 minsTotal time
4Servings
40 minsPrep time
Ingredients
- 2 tbsp of olive oil
- 1 onion, diced
- 2 garlic cloves, finely sliced
- 1 tsp of sweet smoked paprika
- 1 tsp of garlic salt
- 100 ml of dry white wine (vegan if required; we used pinot grigio)
- 250 g of tomatoes, roughly chopped (we used cherry tomatoes)
- 2 sticks of celery
- 600 ml of vegetable stock
- 1 pinch of saffron strands
- 1 large courgette (approx. 250g), diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 yellow pepper, diced
- 300 g of white basmati or long-grain rice
- 1 handful of coriander leaves, chopped
- 1 handful of flat-leaf parsley leaves, chopped
- 0.5 lemon, juiced
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Heat the veg stock if it's not already hot, and add the saffron strands. Set aside to infuse.Step 2
Heat a heavy-based lidded casserole dish on the hob, then add the olive oil and the onion. Cook gently for 3-4 mins, then add the garlic and cook for 1 min more. Add the paprika, garlic salt and wine. Give everything a good stir, then let it bubble away for about 2 mins, until there’s hardly any liquid left.Step 3
Add the tomatoes, celery, courgette and peppers to the casserole and cook for a few mins. Add the rice, stir, then pour in the saffron-infused vegetable stock. Increase the heat and bring to the boil. Adjust the seasoning, give the rice a good stir and cover with a lid. Cook in the oven for about 20-25 mins, until the rice is tender and the stock has been absorbed.Step 4
Remove from the oven, stir through the herbs and squeeze the lemon over the top, to taste.