Spanish Rice, Beans and Olives

A casserole oven-cooked dish, which is essentially a paella, but not cooked in a paella pan.

The onion was diced, the chillies were deseeded and diced, and placed in a little olive oil in the casserole dish, along with a third of a cup of American long grain rice. I added the olives and some minced garlic. Plus some turmeric and tomato passata.

The beans had been soaking since the preceding evening, so they were ready to be added also. The oven was preheated to 190 deg C. A cupful of hot water was added.

Like paella, the dish is ready when most of the moisture has been absorbed by the rice, but it should not be dry. I cooked this with the lid on for half an hour, and then I checked its progress. The dish went back into the oven, but this time without the lid. In another twenty minutes it was ready to serve.

I added no herbs or vegetable stock.A delicious and simple dish to prepare.