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Spanish Vegetables and Rice

Explore BRITE Box’s delightful Spanish Vegetables and Rice recipe – it’s not only fun to make, but a joy to eat.

Discover the magic in every bite, create a delicious meal, and most of all, have fun.

You can create this recipe by following the instructions below.

Ingredients

  • 2 tbsps oil
  • 1 onion, peeled and chopped
  • 2 cloves of garlic, finely chopped
  • 1 aubergine, chopped
  • 1 green or yellow pepper, chopped
  • 1 red pepper, chopped
  • 2 tbsps paprika
  • 1/2 tsp oregano
  • 1 veg stock cube dissolved in 250ml water
  • 1 tin of chickpeas
  • 1 tin of tomatoes
  • 2 tbsp tomato puree
  • 300g long grain rice

Equipment

  • Knife, chopping board, frying pan, plate, measuring jug, saucepan, wooden spoon

Allergens

  • Celery (stock cube)

Method

  1. Peel and chop the onions and garlic.
  2. Wash and deseed the peppers.
  3. Chop the peppers and aubergine into bite size pieces.
  4. Heat some oil over a medium heat and gently fry the onion until soft (4-5 minutes).
  5. Stir in the garlic.
  6. Add a little more oil.
  7. Add the aubergine and gently fry for another 5 minutes until the aubergine is softened.
  8. Boil the kettle for the stock.
  9. Add the peppers, paprika and oregano.
  10. Stir in to coat the vegetables and add the 250ml of stock.
  11. Stir in and simmer for 10 minutes.
  12. Put the rice in 600ml water and bring to the boil, then simmer gently for 12-15 minutes.
  13. Add the tin of tomatoes to the vegetables.
  14. Stir in and simmer for 7-8 minutes.
  15. Add the chickpeas and simmer for a further 5-6 minutes.
  16. Drain the rice.
  17. Serve the vegetable sauce on a bed of rice.
  18. Enjoy!

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K Reekie
Karen Reekie

Independant Advocate – Women’s Services 

Karen is our independent advocate who works supporting women who need help with accessing services or rights they are entitled to, and admin needs. She works at Kingston and also at our Elmbridge Women’s hub.