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Yellow pepper rice

Yellow pepper rice

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(13 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 4
Perfect with salmon or white fish, this makes a great change from plain rice

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Dairy-free
  • Egg-free

Nutrition: per serving

  • kcal309
  • fat7g
  • saturates1g
  • carbs58g
  • sugars5g
  • fibre0g
  • protein7g
  • salt0.2g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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 almond, toasted

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Method

  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.

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Comments (14)

sharpmead's picture
5

This is a really tasty rice dish! I used coconut oil instead of olive oil which gave it a lovely depth of flavour, but not overpowering. I served it with cod and leeks and peas:)

MrsC2009's picture

I increased the veg (2 peppers, mixed) and halved the rice and stock. Cooked perfectly, and was delicious. Had the first half with pesto topped salmon and wilted spinach, and the second (heated in the microwave) with Moroccan chicken and salad. Will definitely use again.

shellymoo's picture

Love this rice I serve it with the chilli marrakesh colour goes well

newbs0's picture
2

Ok. Quite bland . Won't make it again,

helllie67's picture
5

Tasted as good as it looks. Will definitely make again.

gimfade's picture
5

Amazing rice, I served with coconut prawns curry, recommended, the colour is perfect like on the picture ;)

Frantic Flapjack's picture
4

I served this rice with the quick prawn, coconut & tomato curry on this site. It went very well with this dish and the colours were lovely.

likeamammaused2make's picture
2

Aesthetically, very pleasing but i think it was very bland at the end needed plenty of seasoning to get a modicum of taste! sorry......:(

sailorgirl700's picture
5

Made this to go with the Jerk Chicken and Bean curry, (although mine was a vegetarian dish with quorn) I used long grain and wild rice cooked for 18 mins did need to add a little more water at about 14 mins. Great flavour and very simple.

Donna Dutton's picture
5

A great accompaniment to the Thai butternut squash and chicken curry (thanks for the pointer, Jules99). Absolutely delicious.

helenew's picture
5

Excellent, very tasty looking forward to having it again soon.

jules99's picture

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!!

naomibrook21's picture
5

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

bethocallaghan's picture
5

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

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