Tomato Pilaf

• 1 tbsp vegetable or olive oil
• 1 None medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp sweet paprika
• 3.5 oz basmati rice
• 1/2 cup vegetable stock
• 1 (13.5 oz) can diced tomatoes
• 1 (13.5 oz) can red kidney beans, rinsed
• 1 bunch spinach, shredded
• 4.5 oz creamy feta cheese, crumbled
• 2 oz pitted kalamata olives, halved

1. Preheat oven to 350u0b0F. Heat oil in a large frying pan over medium heat, add onion and cook, stirring, for 5 mins, or until soft. Add garlic and paprika and cook, stirring, for 1 min, or until fragrant. Add rice. Add stock and tomato, bring to a boil then transfer to a 10-cup baking dish. Cover and bake for 40 mins.
2. Remove from oven. Carefully uncover. Add kidney beans and spinach. Replace lid and set aside for 5 mins. Uncover. Using a fork, fluff and separate grains, mixing spinach and beans through rice. Sprinkle with feta and olives. Serve.

vegetable, onion, garlic, sweet paprika, basmati rice, vegetable stock, tomatoes, red kidney beans, spinach, feta cheese, olives

Taken from recipes-plus.com/api/v2.0/recipes/23572 (may not work)