This week I am handing things over to my sister Trudie and her delicious spicy rice.
Ingredients: Serves 4
2-3 bay leafs
2 cups of rice(long grain or brown)
20mls of oil(olive/vegetable/sunflower)
1 large onion
2-4 red chillies (depending on taste)
1 red pepper(optional)
4 cups of water for rice
2 cups of water for mixture (see recipe)
3 tablespoons of tomato puree
1 chicken stock cube (vegetable will work also)
1-2 teaspoons of chilli powder (depending on taste)
Pinch of salt and pepper to season
1 clove of garlic
In a deep pan or wok on medium heat fry up bay leaves and 15ml of oil for 1 minute
In a pot parboil rice for 7 mins (if brown 15 minutes) in 4 cups of water and 5ml of oil (oil in water can be omitted)
Add garlic( thickly sliced) and chillies and chilli powder and salt and pepper. Fry on medium heat for one minute.
Add onions and peppers to pan and saute for 5 minutes till onions turn clear, if they start to brown reduce heat.
Drain rice and rinse under cold tap for 1 minute and set aside.
Add 3 tablespoons of tomato puree to pan and crumble in stock cube.
Mix all together.
Add rice and mix together.
Add enough water to cover rice mixture. Reduce to simmer, place lid on pan and stir occasionally.
Once all water has evaporated it is ready to serve.
Let me know if you use this recipe using the #FOODAY hashtag on
|Rice - White, long-grain, regular, cooked, 4 cup||822||178||2||17||6||0|
|Bay Leaves - 2 Whole, 3 whole leaves||3||0||0||0||0||0|
|Schwartz - Chilli Powder (Mild), 2 tsp||20||2||1||1||0||0|
|Tesco - Large Onion, 100 g||41||8||0||1||0||6|
|Vegetable - Red Bell Pepper (Raw) (Net Carbs), 1 cup||40||9||0||2||6||5|
|Oil - Olive, 1 tablespoon||119||0||14||0||0||0|
|Vegetable - Red Chilli (Fresh), 100 g||40||9||0||2||9||5|
|Oxo - Chicken Stock Cube, 1 Cube (5.9g)||20||3||0||1||780||0|
|Garlic Clove - Each, 1 clove||4||1||0||0||0||0|
|Tesco - Tomato Puree, 45 g||54||11||0||1||0||10|