Yellow pepper rice

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Good Food

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Recipe by Good Food

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1. Heat the oil in a wide pan with a lid, then cook the onion, pepper and ginger together for 5 mins, stirring, until softened. Stir in the rice and turmeric for 1 min more, then pour over the stock. When the stock begins to simmer, cover with the lid.
2. Cook for 12 mins until the rice is tender and stock has been absorbed. If the rice is tender but a little stock remains, turn off the heat, cover again, then leave for 2-3 mins. Season and stir through the almonds to serve.

Tip

Also delicious served cold with leftover roast chicken, or stir through quartered boiled eggs and some smoked mackerel.

PER SERVING

309 kcalories, protein 7g, carbohydrate 58g, fat 7 g, saturated fat 1g, fibre 0g, salt 0.2 g

Latest comments and suggestions

• Beth

  05 October 2008

  Beth rated and commented on this recipe

  

  Really good side dish to lots of things - I have made this so many times in the last month.

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• Naomibrook

  07 January 2009

  Naomibrook rated and commented on this recipe

  

  A very easy way to make rice delicious. will definitely do again.

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• jules99

  03 February 2009

  jules99 commented on this recipe

  Made this at the weekend with the recipe for Thai butternut and chicken red curry and they were fantastic together. The ginger gave it a nice bit of bite. Will definitely make them both again!!

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Ingredients

• 1 tbsp olive oil
• 1 onion , finely chopped
• 1 red pepper , deseeded and chopped
• thumb-size piece fresh root ginger , finely chopped
• 250g basmati rice
• 1 tsp turmeric
• 600ml vegetable stock
• 25g flaked almonds , toasted

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Vegetarian, Egg-free, Low-fat, Dairy-free

Ingredients

• 1 tbsp olive oil
• 1 onion , finely chopped
• 1 red pepper , deseeded and chopped
• thumb-size piece fresh root ginger , finely chopped
• 250g basmati rice
• 1 tsp turmeric
• 600ml vegetable stock
• 25g flaked almonds , toasted

PER SERVING

309 kcalories, protein 7g, carbohydrate 58g, fat 7 g, saturated fat 1g, fibre 0g, salt 0.2 g

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