Serves 2
1 Red onion, finely sliced (s) (sff)
1 Green Chilli, finely sliced (s) (sff)
2 Garlic cloves, finely sliced (sff)
3cm Cube of ginger, finely sliced
75g Sugar snap peas (s) (sff)
100g Basmati Rice (ff)
250mL Vegetable stock
400mL Chopped tomatoes (s) (sff)
Cook the onion, chilli, garlic, ginger & tomatoes in a large frying pan sprayed with Fry Light, bring to the boil, reduce to a simmer & add rice, peppers & stock. Season well and simmer for 25-30 mins with a lid on or until the stock has been absorbed by the rice, add the snap peas 5 mins before serving, remove from the heat & fluff the rice, serve with a side salad.
Credit: Pete’s Recipe Book