One-pan tomato pilaf recipe
Created by The Tesco Recipes team
Enjoy the convenience of a one-pan dish and treat yourself to a taste of the Mediterranean with this delightful pilaf recipe.
See method- Serves 4
- 25 mins to cook and 5 mins to cool
- 365 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 4 tsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 red pepper, cut into bite-sized pieces
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 50g tomato purée
- 250g basmati rice, rinsed
- 1 vegetable stock pot, made up to 800ml
- 250g pack cherry tomatoes, halved
- 100g reduced-salt pitted green olives
- 30g pack flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges, to serve (optional)
Each serving contains
- Energy
- 1535kJ 365.0kcal
- Fat
- 10g
- Saturates
- 1g
- Salt
- 1.8g
- Sugars
- 10g
of the Reference intake
Carbohydrate 58.8gProtein 8.3gFibre 5.5g
Method
- Heat the oil in a lidded frying pan over a medium heat. Fry the onion for 3 mins. Add the garlic and red pepper; fry for 2 mins, stirring. Stir in the cinnamon, oregano and tomato purée; cook for 30 secs, then add the rice and stir until coated.
- Add the vegetable stock and tomatoes; bring to a simmer. Cover, reduce the heat to low until the stock is gently bubbling, then cook for 15 mins.
- Stir the olives through the pilaf, return the lid to the pan and cook for another 3 mins. Remove from the heat and leave to rest for 5 mins.
- Stir through most of the parsley, then season and scatter with the remaining parsley. Serve with lemon wedges for squeezing over, if you like.
- See more Plant-based recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
