Guy's spicy Spanish rice

  • Preparation Time30 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
1 red pepper (about 125g)
1 poblano pepper (about 125g)
1 jalapeno pepper (about 15g)
1 serrano pepper (about 5g)
1 sweetcorn cob
30ml rapeseed oil
150g yellow onion, diced
75g yellow pepper, diced
1 chayote squash, peeled, seed removed and diced (about 150g)
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp cayenne pepper
10g garlic, minced
400g basmati rice
1.25L chicken stock
25g roughly chopped Spanish olives
125g tinned black beans, rinsed and drained
75g diced tomatoes
25g freshly chopped coriander leaves
1) Heat the grill or a griddle pan to high. Arrange the all four peppers and the corn cob under the grill or on the griddle. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly.

2) The smaller peppers will finish first; as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside.

3) In a large Dutch oven or casserole, heat the oil over a medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes.

4) Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes.

5) Turn off the heat, add the coriander and adjust the seasonings, if necessary. Transfer to a serving bowl and serve immediately.

Latest recipes

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+