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.

Notes:
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