Yellow pepper rice

Yellow pepper rice

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(14 ratings)

Prep: 5 mins Cook: 20 mins


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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  • 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



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

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


  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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Donna Dutton's picture
Donna Dutton
7th Oct, 2010
A great accompaniment to the Thai butternut squash and chicken curry (thanks for the pointer, Jules99). Absolutely delicious.
17th Jul, 2010
Excellent, very tasty looking forward to having it again soon.
3rd Feb, 2009
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!!
7th Jan, 2009
A very easy way to make rice delicious. will definitely do again.
5th Oct, 2008
Really good side dish to lots of things - I have made this so many times in the last month.


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