Tomato Pilaf

Name: Tomato Pilaf
Ingredients: 1 tbsp vegetable or olive oil; 1 None medium onion, chopped; 2 cloves garlic, minced; 1 tsp sweet paprika; 3.5 oz basmati rice; 1/2 cup vegetable stock; 1 (13.5 oz) can diced tomatoes; 1 (13.5 oz) can red kidney beans, rinsed; 1 bunch spinach, shredded; 4.5 oz creamy feta cheese, crumbled; 2 oz pitted kalamata olives, halved

11 ingredients

2 steps

Ingredients

1 tbsp vegetable or olive oil
1 None medium onion, chopped
2 cloves garlic, minced
1 tsp sweet paprika
3.5 oz basmati rice
1/2 cup vegetable stock
1 (13.5 oz) can diced tomatoes
1 (13.5 oz) can red kidney beans, rinsed
1 bunch spinach, shredded
4.5 oz creamy feta cheese, crumbled
2 oz pitted kalamata olives, halved

Directions

1

Preheat oven to 350°F. Heat oil in a large frying pan over medium heat, add onion and cook, stirring, for 5 mins, or until soft. Add garlic and paprika and cook, stirring, for 1 min, or until fragrant. Add rice. Add stock and tomato, bring to a boil then transfer to a 10-cup baking dish. Cover and bake for 40 mins.
2

Remove from oven. Carefully uncover. Add kidney beans and spinach. Replace lid and set aside for 5 mins. Uncover. Using a fork, fluff and separate grains, mixing spinach and beans through rice. Sprinkle with feta and olives. Serve.