Tomato Pilaf

Name: Tomato Pilaf
Ingredients: 1 tablespoon vegetable oil; 1 onion medium, chopped; 2 cloves garlic minced; 1 teaspoon sweet paprika; 3 1/2 ounces basmati rice; 1/2 cup vegetable stock; 13 1/2 ounces diced tomatoes; 13 1/2 ounces red kidney beans rinsed; 1 bunch spinach shredded; 4 1/2 ounces feta cheese creamy, crumbled; 2 ounces pitted kalamata olives halved

11 ingredients

2 steps

Ingredients

1 tablespoon vegetable oil
1 onion medium, chopped
2 cloves garlic minced
1 teaspoon sweet paprika
3 1/2 ounces basmati rice
1/2 cup vegetable stock
13 1/2 ounces diced tomatoes
13 1/2 ounces red kidney beans rinsed
1 bunch spinach shredded
4 1/2 ounces feta cheese creamy, crumbled
2 ounces 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.