Spanish rice with olives

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Added flavour, goodness and texture using brown rice and traditional flavours and vegetables in this rice dish.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Slice shallot and snow peas, dice capsicum. Remove corn from cob. Chop tomatoes.

3. Heat a frypan over medium heat with 1 tbsp oil. Cook shallot and tomatoes for 5 minutes, or until softened. Stir in 1 tsp turmeric and 2 tsp paprika, cook for a further 2 minutes, then stir through prepared vegetables and olives (to taste).

4. Add cooked rice, 1/4 cup of water and simmer for 5 minutes. Season with salt and pepper.

5. Combine 1/2 crushed garlic clove with yoghurt. Add water to loosen to a drizzling consistency. Season to taste with salt and pepper.

6. Divide Spanish rice between bowls, drizzle over aioli, garnish with sliced chives and serve with lemon wedges.

Add the other half garlic clove with shallots and tomatoes in step 3 if desired.
brown rice 300g

shallot 1
snow peas 1/2 punnet (125g)
red capsicum 1
corn cob 1
tomatoes 3

pitted green olives 1 jar

natural yoghurt 1/2 tub (100g)
chives 1/2 bunch
lemon 1/2

From your pantry:
oil (for cooking), salt, pepper, garlic (1/2 clove), smoked paprika, ground turmeric