Paprika Rice

This rice is the perfect accompaniment to fajita night or serving with grilled meats and roast veggies. This tastes great cold too, so use any leftovers up the next day with a salad for lunch.

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Serves: 4

Prep: 5 Mins

Cooking Time: 25 Mins

Ready In: 30 Mins

1Tbsp Olive Oil
1 Red Onion, finely diced
1 Stick Celery, finely diced
250g Easy Cook Long Grain Rice
1tbsp Smoked Paprika
350g Vegetable or Chicken Stock
400g Tin of Tomatoes

In a large saucepan, sauté the onion and celery for about 10 minutes until soft.
Add in the rice and paprika and stir for about 1 minute until the rice is evenly coated and you can start to smell the paprika.
Pour in the stock and tin of tomatoes. Bring to the boil, then pop a lid on the pan and reduce to a low heat and simmer for about 15 minutes, or until the rice is cooked through. Stir occasionally.
Fluff up the rice with a fork and serve.

Method

In a large saucepan, sauté the onion and celery for about 10 minutes until soft.
Add in the rice and paprika and stir for about 1 minute until the rice is evenly coated and you can start to smell the paprika.
Pour in the stock and tin of tomatoes. Bring to the boil, then pop a lid on the pan and reduce to a low heat and simmer for about 15 minutes, or until the rice is cooked through. Stir occasionally.
Fluff up the rice with a fork and serve.

Ingredients

1Tbsp Olive Oil
1 Red Onion, finely diced
1 Stick Celery, finely diced
250g Easy Cook Long Grain Rice
1tbsp Smoked Paprika
350g Vegetable or Chicken Stock
400g Tin of Tomatoes

Additional Information

To help reduce the salt content for weaning infants you can also make this with water, or opt for reduced salt stock cubes.

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Paprika Rice

Ingredients

Method

Method

Ingredients

Additional Information

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