CALAMARI AND TOMATO RICE
RECIPE TYPE
Holiday, Vegetarian
SERVES
SERVES4
Prep: 10 min
Cook: 25 min
Ingredients
1 onion, diced
1 1/3 cups Longo's Long Grain Rice
1 can (19oz/540mL) Longo's Essentials Petite Cut Olive Oil & Garlic Tomatoes
1 pkg (500g) Longo's Wild Caught Breaded Calamari Rings
1 large yellow pepper, chopped
Chopped fresh parsley (optional)
4 lemon wedges (about half a lemon)
Directions
Heat 2 tbsp Longo's Mediterranean Extra Virgin Olive Oil in large saucepan over medium heat. Cook onion, 3/4 tsp salt and 1/4 tsp pepper for about 4 minutes or until softened. Stir in rice until well coated. Add tomatoes and 2 cups water; bring to a boil. Reduce heat to a simmer; cover and cook for about 20 minutes or until rice is tender and liquid is absorbed.
Meanwhile, spread calamari and pepper on baking sheet lined with parchment paper and roast in preheated 400°F oven for about 20 minutes, turning halfway through, until golden.
Scrape rice into large serving dish and gently stir in calamari and pepper. Sprinkle with parsley, if using, and serve with lemon wedges.
NUTRITIONAL INFORMATION
Protein 17g | Fibre 4g |
Fat 29g | Sugar 9g |
Carbs 103g | Sodium 1290mg |
