Friday, 15 March 2013

Spanish Rice

  • 2 cups of rice (rinse first)
  • 1 red and 1 yellow bell pepper
  • 1/4 of a cup of sundried tomatoes
  • 2 tablespoons of tomato paste
  • 2 teaspoons of dried rosemary
  • 2 tablespoons of sundried tomato oil (from the jar of sundried tomatoes)
  • 1 onion
  • Salt & pepper

1. While you cook your rice, wash your peppers, take half of each and dice finely along with the onions
2. Cook the peppers & onions in a saucepan with sundried tomato oil
3. Mix with tomato paste, rosemary, finely chopped sundried tomatoes and salt and pepper
4. When the rice is cooked, mix it all together, ohm nom nom

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