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One-pot fiesta rice

One-pot fiesta rice

Brought to you by: Lisa Faulkner
    4 serving

Prep time:

Cook time:

Serves: 4

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.
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  • 2 tbsp olive oil
  • 600ml vegetable stock
  • 1 onion, diced
  • 1 pinch saffron strands
  • 2 garlic cloves, finely sliced
  • 1 tsp sweet smoked paprika
  • 1 tsp garlic salt
  • 100ml dry white wine (vegan if required; we used pinot grigio)
  • 250g tomatoes, roughly chopped (we used cherry tomatoes)
  • 2 sticks of celery
  • 1 large courgette (approx. 250g), diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 yellow pepper, diced
  • 300g white basmati or long-grain rice
  • 1 handful coriander leaves, chopped
  • 1 handful flat-leaf parsley leaves, chopped
  • ½ lemon, juiced


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.

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