
Yellow pepper rice
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.7 out of 5.19 ratingsRate
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Perfect with salmon or white fish, this makes a great change from plain rice
Freezable
Dairy-free
Egg-free
Vegetarian
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Chicken with harissa & tomatoes
A star rating of 4.3 out of 5.73 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
1 onion
finely chopped
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1 red pepper
deseeded and chopped
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thumb-size piece fresh root ginger
finely chopped
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250g basmati rice
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1 tsp turmeric
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600ml vegetable stock
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25g flaked almond
toasted
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Nutrition: per serving
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kcal309
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fat7g
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saturates1g
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carbs58g
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sugars5g
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fibre0g
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protein7g
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salt0.2g
low
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Method
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step 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.
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step 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.
RECIPE TIPS
TIP
Also delicious served cold with leftover roast chicken, or stir through quartered boiled eggs and some smoked mackerel.
Recipe from Good Food magazine, October 2008
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A star rating of 4.7 out of 5.19 ratings
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