Spicy Mushroom Rice

4.58 from 7 votes

An easy recipe for Spanish style rice which can be adapted by using a variety of ingredients

Prep Time10

Cook Time25

Course: Main Course

Cuisine: European

Keyword: mushrooms, paprika, red onion, rice, saffron, Tomato

Servings:

Calories: 569kcal

Author: Fiona Maclean

Peel the red onion and chop in half. Dice one half finely and cut the other half into slices
Peel and chop the garlic
Cut half the tomatoes in half and chop the other half
Remove any excess fat from the bacon and cut into slices
Clean, trim and slice the mushroom
Warm half the oil in the skillet and fry the sliced onion and garlic until soft then put in a casserole in a warm oven to keep hot
Fry the mushrooms in batches and add to the casserole in the oven
Fry the bacon, chopped tomato and onion, then sprinkle over the paprika and stir for a few seconds to release the oils
Add the rest of the olive oil and the rice
Cook gently for a minute before pouring over the vermouth or wine
Stir until the vermouth has nearly evaporated, then add the stock or water and the tomato halves
Allow the mixture to cook over a low heat for 10 minutes before stirring through the mushroom and onion mixture and seasoning with salt and pepper. Add more water as necessary but do not keep stirring
Cook until the rice is tender and all the liquid has evaporated. Then, stir through the finely chopped parsley, check the seasoning and allow the rice to rest for at least 5 minutes
Serve!