Banana Blossom & Paella-Style Baked Rice
with Baby Spinach & Roasted Almonds
Banana blossom and smoked paprika add another super-tasty dimension to this delicious paella-style baked rice. Serve it with roasted almonds for a delightful crunch that pairs so well with 'al dente' baked rice!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
onion
1
carrot
1
capsicum
1 tin
Banana Blossom
½ sachet
smoked paprika
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 packet
arborio rice
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
parsley
Not included in your delivery
olive oil
2 cup
water
20 g
plant-based butter
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Roughly chop the brown onion. Thinly slice the carrot into half-moons. Cut the capsicum into bite-sized chunks. Drain and rinse the banana blossom, then cut into bite-sized chunks.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, capsicum and carrot, stirring, until tender, 4-6 minutes.
Add the smoked paprika (see ingredients), garlic & herb seasoning and tomato paste and cook, stirring, until fragrant, 1 minute. Add the arborio rice, vegetable stock powder, banana blossom and the water and bring to the boil.
Transfer the rice mixture to a baking dish. Cover tightly with foil, then bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
When the paella is done, remove from the oven, then stir through the baby spinach leaves and plant-based butter. Season to taste.
TIP: Stir through a splash of water to loosen the rice if needed.
Roughly chop the roasted almonds. Divide the banana blossom and paella-style baked rice between bowls. Top with the almonds. Tear over the parsley to serve.