Riz a l’Espagnole

Riz a VEspagnole (rce ah leh-spahn-yohl) may be served hot or cold as a side dish to grilled meat or fish. Or it may be served with crusty bread and a mixed salad, as a light luncheon dish.

3-4 SERVINGS

3 tablespoons olive oil

2 onions, thinly sliced

1 garlic clove, crushed

1 green pepper, white pith removed, seeded and thinly sliced

2 red peppers, white pith removed, seeded and thinly sliced

12 oz. mushrooms, wiped clean and sliced

14 oz. canned peeled tomatoes, chopped

1| oz. stoned green olives

1 teaspoon dried oregano

½ teaspoon dried basil

1 teaspoon salt

½ teaspoon black pepper

5 oz. cooked rice

In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onions and garlic to the pan and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.

Add the green and red peppers and cook for 4 minutes, stirring frequently. Add the mushrooms, tomatoes with the can juice, olives, oregano, basil, salt and pepper to the pan and cook, stirring occasionally, for 3 minutes.

Add the rice to the pan and cook for 3 to 4 minutes, stirring constantly, or until the rice is heated through.

Transfer the mixture to a warmed serving dish. Serve immediately, if you are serving it hot.

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