We'll deliver fresh to your door, all the ingredients as listed below along with the recipe so you can create this delicious meal at home. What could be better?!
|5 min||30min||35 min||4|
* We provide
salt & pepper to taste
1 teaspoon paprika
Heat 1/4 cup of water to boiling in large frying pan or wok, then add the onions and garlic and sauté for a couple of minutes. Season with salt and pepper & paprika. Continue to stir over a high heat. Add the chopped capsicum and the lemon zest. Add the rice and stir well and cook until the rice grains are lightly browned.
Add the stock all in one go (this is where paella and risotto differ). Stir through, cover and allow to cook for approximately 20 minutes. Stir a couple of times over the 20 minutes to give all the rice a chance to stick to the bottom and go a bit crunchy - it's the best part!
Add the tomatoes, corn and beans stir though. Cover and cook for a few more minutes.
Remove the lid then stir and scrape the crunchy rice from the pan & stir through.
Sprinkle with chopped parsley, squeeze a little juice from the zested lemon over the top and serve with lemon wedges. Let stand for a few minutes before serving.
* We may rarely substitute items with a similar alternative due to availability.
* We provide INGREDIENTS 2 eggplants - chopped into 2cm squares 1 punnet of cherry tomatoes - cut in half 400gm can...
INGREDIENTS * We provide 1.5kg (about 9) peeled potatoes, sliced thinly 150gm cashews 1 litre vegetable stock 300gm button mushrooms...
Rich and rewarding this quick pasta dish is one where even the fussiest eaters will be coming back for more! One of...