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#WFD – Spanish Rice
If you don't drink alcohol, you can substitute the wine with chicken or vegetable stock.
POLOKWANE – Take a trip to Barcelona or a quaint road side cafe in the heart of Spain with this scrumptious dish from What’s for Dinner.
Spanish cuisine derives from a complex history, where invasions of the country and conquests of new territories modified traditions and made new ingredients available.
Ingredients
- 30ml olive oil
- 700g chicken breast, boneless and skinless, sliced
- 1 x onion, finely sliced
- 1 x green pepper, finely sliced
- 15ml Robertsons Paprika
- 2 x cloves garlic, crushed
- 300g arborio rice (risotto rice)
- 120ml white wine
- 1 x KNORR Chicken Stock Pot
- 1 x tin tomatoes, chopped
- 750ml water
- 12 x olives, pitted
- 15ml lemon juice
- 30ml parsley, chopped
Method
- Heat oil in a large frying pan over medium-high heat and brown chicken. Add the onion, green pepper and paprika and cook for 3 minutes. Stir in the garlic and cook for a further 2 minutes.
- Add the rice to the pan, followed by the wine, Knorr Chicken Stock Pot, tomatoes and water. Bring to the boil, reduce heat and simmer for 15-20 minutes, or until rice is tender. Stir through the olives.
- Season with salt and pepper and finish with the lemon juice and parsley.
