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

    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

    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
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 600ml vegetable stock
  • 25g flaked almond, toasted

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, questions and tips

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sharpmead
22nd Apr, 2015
5.05
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
29th Mar, 2015
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
2nd Apr, 2014
Love this rice I serve it with the chilli marrakesh colour goes well
newbs0
8th Mar, 2013
2.05
Ok. Quite bland . Won't make it again,
helllie67
6th Jan, 2013
5.05
Tasted as good as it looks. Will definitely make again.
gimfade
28th Oct, 2012
5.05
Amazing rice, I served with coconut prawns curry, recommended, the colour is perfect like on the picture ;)
Frantic Flapjack
13th Dec, 2011
4.05
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
21st Nov, 2011
2.05
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
20th Sep, 2011
5.05
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
Donna Dutton
7th Oct, 2010
5.05
A great accompaniment to the Thai butternut squash and chicken curry (thanks for the pointer, Jules99). Absolutely delicious.

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