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Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 4
If served as four portions, provides 343 cals, 3g fat (of which 0.5g saturates), 2g sugar and 0.7g salt per portion.
Ingredients
- 2 tsp olive oil
- 225g (8oz) fresh mushrooms, sliced
- ½ red pepper, chopped
- ½ onion, very finely diced
- ½ tsp chilli flakes
- 1 garlic clove, grated
- 340g (12oz) basmati rice
- 360ml (12fl oz) water
- Pinch of black pepper
- 1 chicken or vegetable stock cube
Method
1. Heat the olive oil in a saute pan over a medium heat. Add the mushrooms, pepper, onion, chilli flakes and garlic, then cook for 5 minutes until soft.
2. Stir in the rice, then add the water and the pinch of black pepper. Bring to the boil and crumble in the chicken or vegetable stock cube.
3. Reduce the heat to medium - low, cover, and simmer until all of the liquid is absorbed and the rice is tender (about 14 - 16 minutes).
4. Season to taste and serve with an additional grind of black pepper if you wish.
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