This vegan rice dish can be eaten on its own or, if you want to add some protein, it’s good with beans, crumbled feta, cooked chicken or prawns stirred through
Ingreadient
- 1 tbsp groundnut oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 green chilli, sliced
- 1 green pepper, diced
- 200g basmati rice
- 1 tbsp chipotle paste
- 400g tin chopped tomatoes
- 250ml vegetable stock
- coriander, a handful of leaves, chopped
- lime wedges, to serve
Direction
- Heat the oil in a deep lidded frying pan. Cook the onion, garlic, chilli and pepper for 10 minutes until starting to soften. Stir in the basmati, then cook for 3-4 minutes, stirring all the time.
- Mix in the chipotle paste and cook, stirring for a couple of minutes until fragrant, then tip in the tomatoes and stock, and stir well.
- Bring to a simmer then turn the heat down to low, put on a lid and cook for 15 minutes or until the rice is tender and cooked through. Stir through the coriander and serve with lime wedges for squeezing.
