Put a pep in your step with this spicy vegan number
Suitable for Vegans
Difficulty rating Easy
Serves 4
Prep time 10 minutes
Cook time 25 minutes
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely diced
- 1 red pepper, finely sliced
- 3-4 roasted peppers from a jar, finely sliced
- 2 tbsp peri peri seasoning powder
- 240g Basmati rice, rinsed *
- 750ml vegetable stock *
- 200g peas
- 160g tinned sweetcorn
- 1 tbsp parsley *, finely chopped
* Available at Holland & Barrett
Method
Step 1.
In a large frying pan, heat the oil and fry the onion for 4-5 minutes until soft. Add in the pepper and roasted pepper and fry for 3-4 minutes. Sprinkle over the peri peri seasoning with plenty of salt and pepper and stir through the rice. Pour in the vegetable stock and mix well. Bring to the boil and then reduce to a simmer and cook for 10-12 minutes or until the rice is tender.
Step 2.
Stir through the peas and sweetcorn and top with the chopped parsley. Serve immediately.
Liked this? Then you’ll LOVE our Red Thai Curry Stir Fry with Freekeh recipe
