My mom is famous for her Spanish rice recipe ... drain. Stir in tomato sauce, tomatoes and seasonings; bring to a boil. Add ...

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Stir in rice, reduce heat to medium-high and cook, stirring occasionally, until rice is partly softened, 5-7 minutes. Drain and let cool slightly. Preheat oven to 375 degrees.

Rub the garlicky side of each slice with the cut side of a tomato. The aim is to give the bread a red colour and tomato flavour without making it too soggy. Use a new tomato half every two or ...

Southern stewed tomatoes over a bed of white rice with a few teaspoons of that good old-fashioned tomato mixture smothered over the top. You’ll only need fresh tomatoes, black pepper ...

Using store cupboard staples and spinach from the freezer, this Seville-inspired stew comes together in under 20 minutes and is a hit with everyone. You could swap the spinach for other greens, such ...

When I first tasted Spanish food – on a visit to Catalonia ... and also surprising ones, such as black rice. I know it’s a hassle cutting up your own meat for this, but the packets of ...

Stir in the garlic, paprika, tomato purée and chopped tomatoes ... Stir the monkfish into the stew, return to a gentle simmer, then cover and cook gently for 8–10 minutes, until the fish ...

Cut tomatoes in half with the help of knife ... Add water, mix well and bring it to boil. * Add rice, mix well and cook on high flame for 2 minutes then cover and cook on low flame for 15-20 ...

Season with salt. Spoon grits into bowls and top with tomato stew and aromatic oil. Garnish generously with torn basil leaves, a pinch of salt and extra olive oil. Serve immediately.