• 400g basmati rice
  • 3 red peppers, halved and deseeded
  • 1 white onion, halved
  • 2 garlic cloves
  • 1 tbsp grated ginger, or ginger purée
  • 1 Scotch bonnet chilli, deseeded if you prefer less heat (optional)
  • 5 tbsp vegetable or sunflower oil
  • 100g tomato purée
  • 2 bay leaves
  • 1 tbsp dried thyme
  • 2tsp curry powder (we used hot madras)
  • ½ tsp ground white pepper
  • 600ml hot chicken stock, made with 2 stock cubes


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Tip the rice in a sieve, rinse under cold water, drain and set aside. Put the peppers, onion, garlic, ginger and chilli, if using, in a food processor and blitz until chopped.

  • STEP 2

    Heat the oil in an ovenproof casserole over a medium heat and fry the tomato purée for 2-3 mins, stirring often. Add the blitzed pepper mixture and fry for 5 mins more, then add the herbs, spices and 1 tsp salt. Fry for a further 1-2 mins, then stir in the rice to coat. Pour in the stock, stir, cover and bake for 45 mins until the rice is tender.

Goes well with


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