Storecupboard puttanesca rice recipe
Created by The Tesco Recipes team
This one-pot dish makes the prep easier… and washing up quicker! With black olives, salty anchovies and garlicky rice, this puttanesca-inspired dish is a great midweek meal idea.
See method- Serves 2
- Takes 15 mins
- 393 calories / serving
Ingredients
- 30g tinned anchovies, drained and finely chopped, oil reserved
- 2 garlic cloves, thinly sliced
- 1 slice of bread, blitzed into crumbs
- 1 tbsp olive oil
- 1 tsp crushed chillies
- 50g pitted black olives, roughly chopped
- 1 tbsp capers, drained
- 4 tbsp tomato purée
- 250g pack microwaveable basmati rice (or 250g leftover cooked rice)
- ½ reduced-salt vegetable stock cube, made up to 350ml
- 10g fresh parsley, chopped (optional)
Each serving contains
- Energy
- 1650kJ 393.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 3.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 51.9gProtein 10.6gFibre 4.9g
Method
- Heat the reserved anchovy oil in a large frying pan over a medium heat. Fry half the anchovies and half the garlic for 1 min. Add the breadcrumbs and cook for another 1 min, stirring, until golden and crisp. Tip into a bowl and set aside.
- Add the olive oil to the pan and fry the remaining anchovies and garlic over a low heat for 2 mins, stirring. Add the chillies, olives, capers and tomato purée and cook for another 1 min.
- Stir in the rice and stock, increase the heat and boil rapidly for 1 min, stirring occasionally. Reduce the heat and simmer for 5 mins until reduced by one-quarter and the rice is heated through.
- Mix the parsley, if using, into the crispy breadcrumbs and scatter over the puttanesca to serve.
- See more Recipes to serve 2
