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Tomato Rice

serves 6

4 Tbsp extra virgin olive oil (EVO)
1 onion, finely chopped
2 carrots, 2cm dice
2 sticks celery, thinly sliced
4 cloves garlic, finely chopped
1 Tbsp dried oregano
zest of 1 orange
¾ cup Gordal olives
1¼ cups Bomba rice
400g Sabato cherry tomatoes
3 ½ cups vegetable or chicken stock
Sea salt and freshly-ground black pepper

Heat the oil over a moderate heat in a deep frying pan or traditional Spanish 25cm terracotta casserole.  Add the onions, carrots, celery, garlic, oregano, zest and olives. Fry for 10 minutes, without browning, or until the onion is soft.

Add the rice. Turn up the heat and mix well. Add the tomatoes and stock, season and mix well. Bring to the boil and then simmer for 15-20 minutes, until the rice is tender.

Serve this rice dish topped with Ray McVinnie's Spanish Chicken Skewers

Sabato


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