- Cover and soak the basmati rice in boiled hot water and set aside.
- Chop the garlic, onion and pepper and gently fry in the olive oil in a large deep pan on a medium heat.
- Add the chopped cherry tomatoes and tinned tomatoes, paprika and chilli flakes.
- Drain the rice and add to the pan, stirring to combine, and allow to simmer on a medium heat.
- Dissolve the stock cube in a pint of boiling water. Stir and pour over the rice - the liquid should just cover the rice. Add a little more water if required.
- Season with salt and pepper, turn the heat to low and cover with a lid.
- Simmer for around 10 minutes.
- After 10 minutes, stir in the frozen peas.
- Leave to simmer for a further 10 minutes before removing the lid, stirring everything and checking that the rice is soft.
- If the rice is still firm or has too much of a bite in the centre, place the lid back over the pan and allow to simmer for another 10 minutes.
- Once the rice is cooked through, finely chop the fresh coriander and stir through the rice dish.
- Serve and enjoy!
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Top Tips...
- If you find that you have added too much water, remove the lid to allow steam to escape and the water should slowly evaporate during the simmering process.
- To increase the portion of vegetables in this dish, add grated carrot, sweetcorn or your choice of vegetables.
- We love to serve this dish with a tablespoon of natural yoghurt, soy yoghurt or crème fraiche for a creamy finish.
- This dish is a great option for meal prep; increase the portions made and store in airtight containers in the fridge for up to three days!
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