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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This rice dish can be used to stuff red bell peppers: slice the top of 4 red peppers, drizzle with olive oil and roast until softened, stuff with rice and serve. A recipe for UK mag FRESH. Ingredients:
1 tablespoon olive oil |
1 onion, peeled and chopped |
1 garlic clove, peeled and chopped |
1 red chile, deseeded and chopped |
1 teaspoon ground ginger |
1 tablespoon tomato paste |
9 ounces white medium grain rice |
1 (14 ounce) can chopped tomatoes with herbs |
2/3 cup vegetable broth |
1 pinch brown sugar |
1 tablespoon cilantro, chopped |
Directions:
1. Heat oil in a large pan. Cook the onion until softened. Add garlic and chilli and stir through for 1 minute.
2. Stir in ginger and tomato paste, cook for 1 minute.
3. Add rice to the pan and stir well.
4. Pour in chopped tomatoes and broth and stir.
5. Sprinkle over sugar and season with salt and pepper, bring to simmering point, lower the heat, cover and cook for 12-15 mins until rice is plump.
6. Serve with cilantro sprinkled on top.
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