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Warming Spanish smoky rice


This Spanish smoky rice is guaranteed to warm up your tastebuds and blow away the cold January weather.

It's also packed full of healthy foods and is vegan to boot, so why not give it a try?

SERVES 12  TAKES 65 minutes


  • 250g Co-op wholegrain rice
  • 1 tsp turmeric
  • 1 tbsp Co-op vegetable oil
  • 1 red onion, finely diced
  • 2 peppers, deseeded and sliced (we used 1 red and 1 green)
  • 1 carrot, grated  
  • 2 cloves of garlic, crushed
  • 2 tsp paprika
  • 1 tsp chilli powder
  • 400g tin Co-op chopped tomatoes
  • 170g pack Co-op trimmed fine beans
  • 150g Co-op frozen peas
  • Lemon wedges to serve (optional)


1. Cook the rice according to the instructions on the pack, adding the turmeric to the pan as well.

2. Heat the oil in a large frying pan over a medium heat, then cook the onions for 4-5 mins, until softened but not coloured. Add the peppers and carrots and fry for another 5 minutes.

3. Season, then stir in the garlic, paprika and chilli powder and cook for one minute more.

4. Pour in the chopped tomatoes, swirling the tin out with a splash of water into the pan.

5. Stir in the cooked rice and simmer with a lid on for 10-12 mins, stirring occasionally.

6. Remove the lid, add the green beans and peas, then cook for another 5-6 mins, until the veg is cooked and the liquid has evaporated.

7. Season, then serve with lemon wedges on the side if you like.