Ingredients
- groundnut oil 1 tbsp
- onion 1 large, finely chopped
- garlic 2 cloves, crushed
- green chilli 1, sliced
- green pepper 1, diced
- basmati rice 200g
- chipotle paste 1 tbsp
- chopped tomatoes 400g tin
- vegetable stock 250ml
- coriander a handful, chopped
- lime wedges to serve
Method
-
Step 1
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.
-
Step 2
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.
-
Step 3
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.
Nutritional Information
- Kcals 516
- Fat 8.4g
- Saturates 1.7g
- Carbs 92.5g
- Sugars 17.8g
- Fibre 8.6g
- Protein 13.4g
- Salt 0.5g