INGREDIENTS
180 gs
rice
250 mls
vegetable stock
1
onion
1
red bell pepper
2
garlic clove
2 tbsps
tomato paste
1 tsp
smoked paprika
1/2 tsp
chili powder
1/2 tsp
ground cumin
1 tsp
oregano
125 mls
passata
1 pinch
sea-salt
1/2
juice of lemon
10 gs
fresh parsley
1/2 tbsp
olive oil