Tomato, Olive, and Mozzarella Rice

Name: Tomato, Olive, and Mozzarella Rice
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: European, Mediterranean, Spanish
Ingredients: 2 tbsp EVOO, plus some for drizzling; 2 large onions, roughly chopped; 3 large garlic cloves, finely chopped; 1 heaped cup of paella rice; 3/4 cup dry white wine, optional; 1 tbsp tomato paste; 14oz can chopped tomatoes; 2.5 cups vegetable stock, plus extra if needed; 2 heaped tbsp of oregano or thyme; 2 tsp hot smoked paprika; 1.75 cup pitted black olives; 4.5 oz mozzarella, drained, patted dry, and torn into bite-size pieces; salt and pepper; 3 handfuls of arugula leaves and a good squeeze of lemon juice

4 steps

Prep:25minCook:40min

I used arborio rice instead of paella rice.

Updated at: Thu, 17 Aug 2023 00:02:37 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories329.9 kcal (16%)

Total Fat16.8 g (24%)

Carbs38.6 g (15%)

Sugars3.3 g (4%)

Protein9.3 g (19%)

Sodium777.6 mg (39%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 TbspEVOO

plus some for drizzling

2onions

large, roughly chopped

3garlic cloves

large, finely chopped

1 heaped cuppaella rice

¾ cupdry white wine

optional

1 Tbsptomato paste

14 ozchopped tomatoes

can

2 ½ cupsvegetable stock

plus extra if needed

2 heaped tbsporegano

or thyme

2 tsphot smoked paprika

1 ¾ cuppitted black olives

4.5 ozmozzarella

drained, patted dry, and torn into bite-size pieces

salt

pepper

3 handfulsarugula leaves

lemon juice

Instructions

Step 1

Preheat oven to 350 degrees.

Step 2

Heat oil in a large heavy-bottom ovenproof casserole pan over med-low heat and cook onions, covered, for 5 minutes until soft but not coloured, occasionally stirring to prevent sticking. Add garlic and then the rice. Stir to coat the grains in oil, then pour the white wine. Allow to bubble away for 3 minutes until reduced, and there is no smell of alcohol.

Step 3

Add tomato paste, chopped tomatoes, and stock, then boil, stirring occasionally. Stir in oregano, paprika, and half the olives, then season with salt and pepper. Cover the pan and bake for 20 minutes until the rice is tender.

Step 4

Remove from oven, add extra stock if the rice looks dry, then scatter the mozzarella over the top. Drizzle with extra EVOO and bake for 10 minutes, uncovered, until the mozzarella has melted and is turning golden. Remove from oven, cover, and leave to stand for 10 minutes. Serve topped with arugula, olives, a drizzle of oil, and lemon juice.