Vegetarian mains
Smoky Pepper & Date Spanish Baked Rice
Inspired by warming Spanish flavours, this low-prep baked rice is a comforting mix of smoky, sweet and deeply savoury notes. The green beans are cooked slowly, so will be tender and sweet. If you prefer them fresher, add them to the pot when the rice has five minutes left to cook.
Ingredients
- 1 onion, finely sliced
- 2 Romano peppers, deseeded and sliced
- 2 garlic cloves, finely chopped
- 125g French beans, trimmed and halved
- 60g green olives, roughly sliced
- 40g dates, coarsely chopped
- 1 tsp freshly picked thyme leaves
- 1 tsp smoked sweet paprika
- 1 tbsp tomato purée
- 1 tin chopped tomatoes
- 300 hot vegetable or chicken stock
- 125g arborio or paella rice
- small bunch of parsley, finely chopped
- 1 lemon
- olive oil
- salt & pepper
Method
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Step 1
Turn your oven to 200ºC/Gas 6 to preheat.
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Step 2
Heat 2 tbsp of olive oil in a large, ovenproof frying pan or shallow casserole. Add the onions and pepper to the pan and cook gently for 10 minutes, until starting to soften.
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Step 3
Add the garlic and pepper to the pan. Cook for 1-2 minutes, until fragrant. Stir in the green beans, olives, chopped dates, thyme, smoked paprika, and tomato purée. Pour in tinned tomatoes and stock. Season with salt and pepper, and then gently stir in the rice.
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Step 4
Bring up to a simmer, cover with a lid, and transfer to the oven and bake for 30 minutes, or until the rice is tender and the liquid has been absorbed. Check it towards the end, adding a little splash of water, if it looks like it may catch.
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Step 5
Once ready, let the rice stand for a few minutes, then tweak the seasoning to taste. Serve, sprinkled with the parsley, with wedges of lemon for squeezing.