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Ready in: 1 hour (plus standing time)
Serves: 4
No nutritional information available.
Ingredients
- 3 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 celery stalks, sliced
- 1 green pepper, deseeded, and finely diced
- 2 tsp paprika
- 2 tsp ground cumin
- ½ tsp pinch cayenne pepper
- 1½ tsp dried oregano
- 2 bay leaves
- 2 large turkey breasts, roughly chopped
- 250g (9oz) short grain white rice, rinsed and drained
- 900ml (1½pt) vegetable stock
- 400g can chopped tomatoes
- Tabasco, to taste
- Juice of 1 lemon
- Handful coriander, torn
Method
1. Heat the olive oil in a casserole dish set over a medium heat. Cook the onion, garlic, celery and pepper for 8 minutes until softened. Stir in the spices, oregano, bay leaves, turkey and rice. Cook for 3 minutes over a gentle heat, stirring occasionally.
2. Stir in the stock and tomatoes. Bring to a simmer. Turn the heat to low and cover. Leave to cook for 25 minutes or until the rice has absorbed most of the liquid and is tender.
3. Remove from the heat and leave to stand for 10 minutes. Add the tabasco, lemon juice, and some more salt and pepper to taste. Ladle into bowls and garnish with coriander.
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