Spanish Rice


Main Meal


Preparation time: 10 min




  • 1 small peeled and chopped Spanish onion 
  • ½ clove chopped garlic
  • Spray oil
  • 30g long grain rice 
  • 70ml reduced sodium vegetable stock 
  • 100g canned chopped herbed tomatoes 
  • ½ teaspoon ground chilli 
  • ½ teaspoon Worcestershire sauce (2.5mL)
  • ¼ teaspoon saffron (optional)
  • ½ teaspoon sugar 
  • ½ small finely chopped red capsicum 
  • 3 medium sliced mushrooms 
  • 3 pitted kalamata olives 
  • 1 teaspoon chopped parsley or basil


  1. Stir-fry onion and garlic in oil and water until onion is golden.
  2. Stir in rice and cook for 5 minutes.
  3. Stir in stock and chopped canned tomatoes, ground chilli, Worcestershire sauce, saffron and sugar.
  4. Cover, turn to low and simmer for 20 minutes or until just about cooked.
  5. Add capsicum and mushrooms and cook for 10 minutes more.
  6. Stir in olives and chopped parsley and serve.

Allergens and Intolerances

  • This recipe contains fish and wheat. Please check ingredients and allergen declarations on all food packaging to ensure it is suitable for your dietary requirements.