Oven-finished vegetable rice with fresh piparra peppers
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 60 min. Preparation + cooking. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 24 tags
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Recipe characteristics
Rice dish
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Rice dry round-grain 300 g
- Garlic 3 cloves 9 g
- Spring Onion 120 g
- Green beans 100 g
- Red pepper trimmed 150 g
- Courgette 150 g
- Aubergine 200 g
- Fresh piparra peppers stalks removed, not pickled 80 g
- Tomato grated 180 g
- Vegetable stock vegetable 900 g
- Extra virgin olive oil 25 g rice and 10 g peppers 35 g
- Parsley chopped 4 g
- Salt or to taste 1 g
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Method
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Heat a conventional oven to 200°C. Chop the garlic and spring onion; cut the green beans into pieces and dice the red pepper, courgette and aubergine finely. Cook in 25 g oil in a wide ovenproof casserole for 10–12 minutes.
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Add the grated tomato and cook for 5 minutes. Slice half the piparra peppers and add with the rice and salt. Stir for 1 minute, pour in the hot stock and boil for 5 minutes over a medium-high heat.
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Transfer the pan to the oven and cook uncovered for 13–15 minutes until the rice is tender. Meanwhile, sauté the remaining piparra peppers in the reserved 10 g oil for 4–5 minutes until softened and lightly blistered.
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Use oven gloves to remove the pan, rest for 5 minutes and finish with the sautéed peppers and parsley. Divide into four portions.
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