Recipe by Rivky Kleiman

Spanish Rice with Pepper and Mushrooms

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Spanish Rice with Pepper and Mushrooms
Parve Parve
Easy Easy
10 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegan - Gluten Free - No Refined Sugar - Vegetarian - Pescatarian

This is my reinvention of an old classic that’s a hit every time.

Ingredients

Main ingredients

  • 1 cup raw rice, either white or brown

  • 2 tablespoons Gefen Olive Oil

  • 1 small onion, diced

  • 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic

  • 1 yellow pepper, diced

  • 6 ounces (170 grams) fresh mushrooms, sliced, or 1 (8-oz./227-g.) can sliced mushrooms, drained

  • 1 and 1/2 cups Tuscanini Marinara Sauce, (or sugar-free marinara)

  • 2 tablespoons tomato paste

  • 1 tablespoon hot water

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon oregano

Directions

To Prepare the Rice and Sauce

1.

Cook rice according to package directions.

2.

In a large skillet, place oil and diced onions. Sauté for eight minutes.

3.

Add garlic, pepper, and mushrooms and sauté an additional five minutes.

4.

Pour in marinara sauce, tomato paste, hot water, and spices. Stir until completely mixed.

5.

Add in cooked rice. Stir well and cook.

Credits

Photography: Daniel Lailah. Styling: Amit Farber.

Recipe tags

allergy-friendly beginner mushrooms quick-and-easy rice sauce simple super easy traditional vegetables whole grain
Spanish Rice with Pepper and Mushrooms

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