Lunch | Mediterranean Rice

Last week I spoke about how, since after Christmas, I was finding it difficult to think of tasty lunch ideas which were also healthy and would fill me up until dinner time. 

Since cutting back on refined sugar, I've been paying more attention to what I'm eating and how I'm cooking it and so today, I wanted to share my Mediterranean rice recipe. I use brown rice (white rice will work just as well) as it keeps me feeling fuller for longer and is better for me. I've left the quantities for the recipe quite vague as I generally just add how much of the vegetables I'm in the mood for but it should make around 2 portions or one lunch and some leftovers.

Read on to check out some more pictures and find out how I make it...

You Will Need

1 Mugful of Brown Rice

250ml of Vegetable Stock

50ml of Passata

50g of Fresh Tomatoes

Chopped Chorizo

Peas

Black Olives

Red Onion

Garlic

To Make

1) Lightly fry the chorizo in a pan (without oil). Once it's browned, set aside

2) Add the onion and garlic to the pan for 2-3 minutes then add the rice and chicken stock. Simmer for 20 minutes

3) Stir in the passata and add the fresh tomatoes and peas. Leave for 5 minutes

4) Add the olives and the cooked chorizo and serve with chopped parsley

What are you eating for lunch today?

Rosanna

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