Breadcrumbs
| Tofu Tikka
| Homemade SpiceTheWorld Ketchup
| Vegan Chilli Con Carne
| Lemon Lassi
| Tofu Balti
| Broccoli Korma
| Bell Pepper Curry
| Spicey Rice
|
Spicey Rice
Nice taste to this meat free dish, good on a cold winter night



Serves 4 (Estimated) Rating 3/5

Prep Time 5 Minutes Cooking Time 40 Minutes

Ingredients |
1 Tablespoon Sunflower Oil |
1 Red Onion, finely sliced |
1 Red Chilli, finely sliced |
2 Garlic Cloves, crushed |
1 Teaspoon Cumin |
1 Teaspoon Coriander |
1 Teaspoon Paprika |
1 Fresh Corander, stalks and leaves chopped seperately |
1 Teaspoon Chipotle Paste |
400 Gram Chopped Tomatoes |
600 Millilitre Water |
250 Gram Wholegrain Rice |
Method |
Heat the oil in a large saucepan and add the onion. |
Fry for 5 mins over a medium heat or until starting to soften. |
Add the chilli, fry for another 2 mins |
Add the garlic, spices, coriander stalks and chipotle paste. |
Stir well and sizzle for 2 minutes. |
Now add the tomatoes. |
Now add the water. |
Add the rice. |
Mix well, bring to the boil |
Simmer for 25-30 mins covered with a lid until the rice is tender and the liquid has all been absorbed. |
Stir through the coriander leaves. |
Eat. |