Spanish Rice

3 Cups brown rice

Vegetable oil for frying

1 large onion, finely chopped

1 Red pepper, seeded and chopped

2 Cups canned tomatoes

400g Mushrooms, sliced

1/2 Tspn salt, freshly grounded pepper

Cook rice in boiling salted water until just tender. Drain.

Heat oil in a saucepan and saute onion and pepper until golden. Add tomatoes and mushrooms and season to taste with salt and pepper. Simmer gently for 5-10 minutes. Add rice and mix together.

Place in a greased, overproof casserole dish and cook in a moderate (170C-190C) oven for about 30 minutes or until hot. Serve immediatley.

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