Spicy Rice
Servings 4 people
Difficulty Beginner
Total Time 20 minutes COOK MODE
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INGREDIENTS
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 1 small red pepper, diced
- ½ tsp Hinds Spices Cayenne Pepper
- 1 tsp Hinds Spices Paprika
- 1 tsp Hinds Spices Turmeric
- 300 g long grain rice (rinsed), we used Basmati rice
- 1 cup canned Rhodes Quality Tomato and Onion Gravy
- ½ litre hot vegetable or chicken stock
- Seaon with Salt
- Season with Hinds Spices Pure Black Pepper
- 1 cup frozen mixed vegetables
METHOD
- Heat the butter and oil in a pot, add the onion and fry until translucent. Add garlic and fry for a few seconds.
- Add all the spices and fry for 1 minute. Add the rice, canned Rhodes Quality Tomato and Onion Gravy, stock, and stir together. Bring to a boil, then reduce heat to a simmer and cover with a lid. Cook the rice for 10 minutes. Add the mixed vegetables and cook for a further 2 minutes.
