Spanish Style Veggie Rice

Name: Spanish Style Veggie Rice with Peppers, Mushrooms and Tomatoes
Total time: 40 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 Red Pepper; ½ Yellow Pepper; 2 Garlic Clove; 1 Flat Leaf Parsley; ½ Cherry Tomatoes; ½ Lemon; 1 Chestnut Mushrooms; 300 Water; 1 Vegetable Stock Pot; 2 Rosemary; 1 Smoked Paprika; ¾ Ground Turmeric; 150 Basmati Rice

with Peppers, Mushrooms and Tomatoes

Recipe Development TeamPublished on September 06, 2017

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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:

Celery

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active

DifficultyMedium

Ingredients

serving amount

Red Pepper

Yellow Pepper

Garlic Clove

Flat Leaf Parsley

Cherry Tomatoes

Lemon

Chestnut Mushrooms

Vegetable Stock Pot

(Contains: Celery, Sulphites)

Rosemary

Smoked Paprika

Ground Turmeric

150

Basmati Rice

Not included in your delivery

300

Water

Nutritional information

Energy (kJ)1435 kJ

Energy (kcal)343 kcal

Fat2 g

Carbohydrate72 g

of which sugars12 g

Protein10 g

Salt2.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grater

•Knife

•Grill Pan

•Slotted Spoon

•Bowl

•Lid

•Spoon

•Fork

Cooking Instructions and Tips

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).

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.

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.

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.

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.

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!