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  • 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

Nutrition: Per serving (8)

  • kcal275
  • fat8g
    low
  • saturates1g
  • carbs42g
  • sugars5g
    low
  • fibre4g
  • protein6g
  • salt0.8g
    low

Method

  • 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.

Recipe from Good Food magazine, September 2020

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A star rating of 4 out of 5.17 ratings
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