Spanish Rice and Potatoes

Spanish rice with potatoes, tomatoes and chickpeas.

Source: Spain on a Fork

Serves 4

Ingredients

• 3 tbsp olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 potato, peeled and cut into bite-size pieces
• 1 tsp smoked paprika
• 2 tomatoes, finely grated
• 1 tin of chickpeas, drained and rinsed
• 190g short-grain rice
• 1L vegetable stock
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Method

1. Gently fry the onion in the olive oil over a low heat, until soft.
2. Add the garlic and continue to cook for another minute or two.
3. Add the potatoes and cook for about five minutes, until they are starting to soften.
4. Stir in the paprika and cook briefly before adding the tomatoes and chickpease. Season with salt and pepper.
5. Continue to cook until the sauce is slightly thickened.
6. Add the stock and bring to a boil.
7. Stir in the rice, reduce the heat to low, cover and simmer for about 20 minutes, until the rice is cooked and the potatoes are tender. Remember to stir frequently.
8. Once the rice is cooked, remove from the pan and serve with chopped parsley.