Paprika Rice with Olive Salsa
This Paprika Rice with Olive Salsa is a simple, flavor-packed dish that comes together in just 20 minutes, making it a perfect choice for busy weeknights.
The rice is simmered in a rich base of vegetable stock and passata, seasoned with smoked paprika and oregano for a deep yet fresh flavour. Frozen peas add pops of sweetness and colour, while the olive salsa—a bold blend of toasted almonds, briny olives, zesty lemon, and fresh parsley—brings brightness and texture to every bite.
It’s hearty enough to serve on its own, but also pairs well as a side to any protein dish!
Serves:
6
Prep time:
5 minutes
Cook time:
15 minutes
INGREDIENTS
- 1 ½ cups SunRice Long Grain White Rice, rinsed
- 2 tbsp olive oil
- 1 red onion, finely diced
- 3 garlic cloves, minced
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 ½ tsp fine sea salt
- 2 cups vegetable stock
- 1 cup passata
- 1 cup frozen peas
Olive Almond Topping
- ¼ cup slivered almonds
- ½ cup Sicilian olives, crushed and pitted
- 1 tbsp capers
- ¼ cup parsley, chopped (leaves + stems)
- ¼ cup extra virgin olive oil
- ½ lemon, zested and juiced
METHOD
- Heat olive oil in a large pot over medium heat. Sauté red onion for 2–3 minutes until soft, then add garlic, paprika, and oregano. Stir until fragrant.
- Stir in rinsed SunRice Long Grain White Rice, allowing it to soak up some of the flavour of the herbs.
- Add stock, passata, salt and 125ml (½ cup) of water. Stir and bring to a simmer.
- Cover with a tight-fitting lid and cook for 15 minutes, until rice is tender and liquid absorbed. Stir through peas in the last 3 minutes.
- While rice cooks, toast almonds in a dry pan until golden. Add olives, capers, parsley, olive oil, lemon zest, and juice. Stir gently to combine.
- Serve the rice with olive topping and a sprinkle of fresh parsley.
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