Prep time:
10 minutes
Cooking time:
40 minutes
Serves4 Energy (kCal)306
Protein7.15g Carbohydrates51.2g
Total Sugars7.5g Fat7g
Sat Fat1g Fibre4.17g
Phase: Active 2,Active 1,Maintenance,


  • 1 medium peeled and chopped spanish onion (100g)
  • 2 clove chopped garlic (6g)
  • 2 teaspoon unsaturated oil
  • 1 cup long grain rice (200g)
  • 1 cup reduced sodium chicken stock (250mL
  • 1 can chopped herbed tomatoes (400g)
  • 1⁄2 teaspoon ground chilli (1.5g)
  • 1⁄2 teaspoon Worcestershire sauce (2.5mL)
  • 1⁄4 teaspoon saffron (optional)
  • 1 teaspoon sugar (3g)
  • 1 medium finely chopped red capsicum (150g)
  • 10 medium sliced mushrooms (150g)
  • 10 pitted kalamatta olives (75g)
  • 1 tablespoon chopped parsley or basil


  • Stir-fry onion and garlic in oil and water until onion is golden.
  • Stir in rice and cook for 5 minutes.
  • Stir in stock and chopped canned tomatoes, ground chilli, Worcestershire sauce, saffron and sugar.
  • Cover, turn to low and simmer for 20 minutes or until just about cooked.
  • Add capsicum and mushrooms and cook for 10 minutes more.
  • Stir in olives and chopped parsley and serve.

About cookies on this site

Our site uses cookies and other technologies so that we, and our partners, can remember you and understand how you use our site. Access our Cookie Consent Tool, as seen on every page, to see a complete list of these technology and tell us whether they can be used on your device. Further use of this site will be considered consent. For more information, visit our Privacy Policy.

I have read and understood the Nestlé Privacy Notice. Do not show this message again.