Spinach Rice

Ingredients

• 1 medium peeled and chopped spanish onion (100g)
• 2 clove chopped garlic (6g)
• 2 teaspoon unsaturated oil
• 1 cup long grain rice (200g)
• 1 cup reduced sodium chicken stock (250mL
• 1 can chopped herbed tomatoes (400g)
• 1⁄2 teaspoon ground chilli (1.5g)
• 1⁄2 teaspoon Worcestershire sauce (2.5mL)
• 1⁄4 teaspoon saffron (optional)
• 1 teaspoon sugar (3g)
• 1 medium finely chopped red capsicum (150g)
• 10 medium sliced mushrooms (150g)
• 10 pitted kalamatta olives (75g)
• 1 tablespoon chopped parsley or basil

Preparation

• Stir-fry onion and garlic in oil and water until onion is golden.
• Stir in rice and cook for 5 minutes.
• Stir in stock and chopped canned tomatoes, ground chilli, Worcestershire sauce, saffron and sugar.
• Cover, turn to low and simmer for 20 minutes or until just about cooked.
• Add capsicum and mushrooms and cook for 10 minutes more.
• Stir in olives and chopped parsley and serve.