I know I’ve posted a spicy rice recipe already but here is another one. This one is packed with different veggies and flavours and goes perfectly with any meal. It does pack quite a punch, so beware 😉

INGREDIENTS

Olive oil
Sea salt
Black pepper
2 cups basmati rice
3 cups chicken stock
1 red pepper, roughly chopped
1 orange pepper, roughly chopped
2 red onions, roughly chopped
1 punnet asparagus, roughly chopped and woody part removed
½ a punnet baby carrots, roughly chopped
½ a punnet celery fingers, roughly chopped
2-3 red chillies, chopped
5 garlic cloves, crushed
5cm thumb of ginger, grated
2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli flakes
1 bunch fresh parsley, stalks chopped and leaves set aside for garnish
4-5 spring onions, chopped (for garnish)

METHOD
Serves 6
Preparation 10 minutes
Cooking time 35 minutes

Thoroughly rinse the rice and boil the kettle.

Place a casserole dish on high heat and add 2 tbsp of olive oil. Place all the ground spices and fry for 1 minute. Then add the garlic and ginger and fry for 30 seconds. Add the chopped parsley stalks, onions, peppers, carrots and celery and fry for 10 minutes. Then add the asparagus, season with sea salt and black pepper (don’t over salt as the stock will help with the seasoning).

Add the rice to the pan and fry for 2 minutes or until the rice has absorbed all the delicious flavours (be careful not to burn), then add boiling stock. Cover, once you hear the water boiling turn the heat right down and simmer for 15 minutes. 

Then turn the heat off and steam for a further 15 minutes, do not lift the lid. Once the rice has finished steaming, lift the lid and taste to adjust the seasoning.Turn the heat right up, add the chopped chillies and fry the rice, stirring continuously for 5 minutes. Season with chopped spring onion and parsley.

I served this fantastic rice with prawns, salad and a lemon butter sauce.