Tomato Rice
/
Tomato Rice
Recipe By Michael Weldon
Ingredients
1 large onion, diced
2 garlic cloves, sliced
1 red pepper, diced
1 yellow pepper, diced
2 tbs tomato paste
1 tsp smoked paprika
2 cups arborio rice
2 tins tomato, crushed
1 litre vegetable stock
1 punnet Coles red cherry tomatoes, diced
1 punnet Coles yellow cherries tomatoes, diced
½ bunch parsley, chopped
Squeaky Gate extra virgin olive oil
sea salt
Garnish
¼ cup parmesan cheese, shaved
Method
In a paella pan or large fry pan add a drizzle of olive oil. When hot add the onion, garlic and capsicum, cook until all begins to soften. Add the tomato paste and smoked paprika, fry off for 1 minute.
In a jug or large bowl combine the tin tomatoes and stock, mix together.
Add the rice and stock to the pan and bring up to the boil then reduce the heat. Cook gently for 25 mins or until the liquid has evaporated and the rice is hydrated.
In a bowl combine the cherry tomatoes, parsley, a drizzle of olive oil and a pinch of salt, mix together.
Spoon the parsley and tomato mix over the rice and gently fold through. Keep cooking to warm the tomatoes through and crisp up the rice on the bottom.
Once the rice is cooked remove from the heat and serve topped with shave parmesan.
