Quick One Pot Vegan Rice Alla Puttanesca Recipe
Looking for a deliciously different way to enjoy the classic flavors of puttanesca sauce? Look no further than this mouthwatering recipe for Puttanesca Rice. Bursting with the bold flavors of olives, capers, and tangy tomato sauce, this dish offers a delightful twist on a beloved Italian classic. Perfect for a cozy weeknight dinner or as a flavorful side dish, Puttanesca Rice is sure to become a new favorite in your recipe repertoire.
Ingredients
- 1 cup rice white or brown
- 1 can gandules pigeon peas, drained and rinsed
- ½ cup olives sliced (such as kalamata or black olives)
- 2 tablespoons capers
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 tablespoons sofrito paste
- 1 onion diced
- 3 cloves garlic minced
- 2 cups water or vegetable stock
- Red pepper flakes to taste
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté until softened and fragrant.
- Add the rice to the pot and toast it for a couple of minutes, stirring frequently.
- Stir in the sofrito paste, tomato paste, olives, capers, and drained gandules.
- Add water or vegetable stock to the pot, ensuring that the rice and other ingredients are fully submerged.
- Season with red pepper flakes, salt, and black pepper according to your taste preferences.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Once the rice is cooked, fluff it with a fork and serve hot. Garnish with fresh parsley or a sprinkle of vegan parmesan, if desired.