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Member recipe

Paella-style dirty rice

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Serves 4

veggie version of 'dirty rice' using kidney beans instead of chicken livers.

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  • 350g long grain rice
  • 2tbsp ground cumin
  • 2litres vegetable stock, hot
  • 1tbsp oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 3 celery sticks, chopped
  • 2 x 400g cans kidney beans in water, drained and rinsed
  • small handful chopped fresh coriander
  • 2 handfuls baby spinache
  • 150g okra, blanched
  • 1tbsp chopped fresh thyme
  • pinch smoked paprika


    1. Put the rice, cumin and stock in a large saucepan over a high heat. Bring the boil and simmer for 15mins or until the rice is just cooked and most of the stock has been absorbed.
    2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add onion, garlic and celery, cook for 6-8mins until soft but not coloured.
    3. Take the cooked rice off the heat, add the onion mixture and add the onion mixture and all the remaining ingredients. Mix well. Season to taste.
    4. Serve with soft boiled eggs or as a side to a larger meal
    5. Per serving: 590kcal, 9.4g fat, 1.5g sat fat, 25.5g protein, 112.3g carbs, 7.6g sugar, 0.8g salt

Comments, questions and tips

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23rd Aug, 2012
Good Morning. As a long time resident on the Iberian Peninsula, for 20 years, I am: I am writing to let you know that Paella in Valencia is made with Short Grain Arborio Rice. Though I am not criticizing your recipe, as I have never prepared Dirty Rice, it is not Paella according to the Valencian Food & Agricultural Ministry or the residents and citizens of Valencia. The Pastoral Mountain Paella with rabbit, feathered game and pork varieties, with fava beans or butter beans would be far closer to your Dirty Rice than a Valencian Paella. Long grain rice, is not customary or tradition for paellera pan dishes. Best regards. Jouranlist Margaux Mediterranean
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