Yellow pepper rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 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
Method
- 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.
- 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.
