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Preheat the oven to 200˚C, gas mark 6. Rinse the rice in 3 changes of water then leave to soak while you prepare the remaining ingredients. Heat the oil in a large pan and fry the onions for 3-4 minutes until starting to soften. Add the garlic and fry for another 3-4 minutes until starting to take on some colour.
Add the paprika and fry for 1 minute, then add the beans and tomatoes, and fry for another minute. Drain the rice and add to the pan, stirring to coat in all the cooking juices. Season, stir through the lemon zest and transfer to a 1.5 litre ovenproof dish (or use an ovenproof frying pan to cook the whole dish). Top with the thyme sprigs and pour over the hot stock.
Bake for 35 minutes until golden and crispy on top. Stand for 10 minutes before serving with the artichokes and lemon wedges for squeezing over. Some yogurt or crumbled feta is lovely on the side too, if liked.
To make this dish vegan, swap the pesto-flavoured artichokes for ones that don’t contain cheese.
Typical values per serving when made using specific products in recipe
Energy | 1,555kJ/ 381kcals |
|---|---|
Fat | 7.8g |
Saturated Fat | 1g |
Carbohydrates | 64.2g |
Sugars | 10.1g |
Fibre | 8.6g |
Protein | 9.2g |
Salt | 1.53g |
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