Last week, I had a good friend over for dinner, and lacking enough of any one ingredient to make it the forefront of a meal, I decided to make a number of tapas dishes, as I hadn’t cooked any Spanish food in a while. I posted some of these photos up on the Everyday Veggie Facebook pages and people went crazy, so as requested, this week on the Everyday Veggie is Vegan Tapas Week!
We’re starting off with a staple, really. This is a great, easy dish and gives some substance to a tapas plate collection. It’s easy to make – even more so if you have a rice cooker – and the flavours in this dish are classically Spanish.
(Feeds 6-8 as a tapas plate)
1 cup rice
3 garlic cloves, minced
1 small onion, chopped
2 cups water + a little reserve
1 red pepper
1/8 teaspoon turmeric
1/2 cup fresh parsley
1 medium red chili
sea salt and cracked black pepper to taste
In a blender, blend together 3 of the tomatoes, garlic cloves, onion, chilli, turmeric and a little water until they form a thin salsa
Heat a little oil in a large saucepan, and then add in the rice. Stir to coat
Add the tomato salsa into the rice and stir
Either place the rice, salsa and water into a rice cooker, or simply add the water to the saucepan and bring to the boil, then cook at a low heat until the water has absorbed – 20 to 25 minutes
Chop the remaining 2 tomatoes and the parsley and stir into the rice, then season with sea salt and cracked black pepper
If you’re not having a Tapas night but you’re keen to make this dish, try stuffing this rice inside peppers and then roasting them for an hour; it will be a cacophony of beautiful flavours, and a great dish to serve to friends!
This is a great cornerstone for any tapas meal and will go down a treat with everyone. It’s simplicity is the key to its success!