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Spanish Style Veggie Rice

Spanish Style Veggie Rice

with Peppers, Mushrooms and Tomatoes

veggie
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Requiring minimal effort, but resulting in maximum flavour, our veggie Spanish-style rice takes ‘one-pot wonders’ to new heights. Whilst ingredients like rosemary and turmeric wouldn’t normally be found in a traditional paella, we’ve given it a HelloFresh twist to create a recipe we know you’re going to love. Place this colourful dish in the middle of your table and enjoy in a traditional, communal style!

Allergens:CelerySulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit(s)

Red Pepper

½ unit(s)

Yellow Pepper

2 tsp

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

½ punnet(s)

Cherry Tomatoes

½ unit(s)

Lemon

1 punnet(s)

Chestnut Mushrooms

1 pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

2 sprig(s)

Rosemary

1 tsp

Smoked Paprika

¾ tsp

Ground Turmeric

150 grams

Basmati Rice

Not included in your delivery

300 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1435 kJ
Energy (kcal)343 kcal
Fat2.0 g
of which saturates0.0 g
Carbohydrate72 g
of which sugars12.0 g
Protein10 g
Salt2.44 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Grater
Knife
Frying Pan
Slotted Spoon
Bowl
Lid
Spoon
Fork
Instructionsarrow up iconarrow up icon
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1

Pop your kettle on to boil. Halve, then remove the core from the peppers and cut into ½cm wide slices. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all) and halve the cherry tomatoes. Zest the lemon, then chop the lemon into wedges. Chop the mushrooms into 1cm chunks. Pick the rosemary leaves from their stalks and finely chop (discard the stalks).

2

While you wait for your kettle to boil, heat a splash of oil in a frying pan on high heat and add the chestnut mushrooms. They’ll release water, so keep stirring and cooking them until this has evaporated and they are browned, 5 mins.

3

Add another splash of oil to the frying pan if it's dry and (still on high heat) add the peppers and cherry tomatoes. Stir together and cook until they have softened, 5-6 mins. Then, add in the garlic, rosemary leaves, smoked paprika and turmeric. Cook for 1 minute.

4

Add half the parsley, the lemon zest and the basmati rice to your pan. Stir and cook everything for a few mins so the rice can absorb the flavours in the pan.

5

Next, pour the boiling water (amount specified in the ingredient list) into a measuring jug and stir in the vegetable stock pot to dissolve. Add this to the pan and give everything a good stir. Bring to the boil, then reduce the heat to medium-low and cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

6

Once cooked, fluff up the rice with a fork and stir in the remaining parsley. Taste and add a pinch of salt, a grind of black pepper and a squeeze of lemon juice if you think it needs it. Serve the Spanish-style veggie rice with some lemon wedges on the side. Ándale!