Main dishes
Rice with vegetables
Rice with vegetables is a bright, fluffy, all-purpose side dish that goes with chicken, fish or meat patties and is good on its own too. Kids love its colours and sweet corn and peas, and grown-ups love that it takes one pan and half an hour. The key is to fry the rinsed rice in oil with the vegetables, then add boiling water and leave it alone until done. Each grain gets coated in a thin film of oil and stays separate. A pinch of turmeric gives a lovely golden colour. Use fresh vegetables in season and a frozen mix in winter.
Method
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Rinse the rice in 4-5 changes of water until clear and drain in a sieve for 10 minutes.
Finely dice the onion, coarsely grate or dice the carrot and cut the pepper into 1 cm dice.
Heat the oil in a deep frying pan or heavy saucepan and fry the onion and carrot for 4-5 minutes.
Add the pepper and fry for another 2-3 minutes.
Add the rice and turmeric and fry, stirring, for 2-3 minutes until the grains turn translucent at the edges.
Pour in 500 ml of boiling water and season with salt and pepper. Bring to the boil, cover and cook on the lowest heat for 15 minutes without stirring.
Scatter the peas and sweetcorn on top, cover again and cook for 5 more minutes.
Take off the heat, leave covered for 10 minutes, then fluff gently with a fork.
Tips for success
- Don't lift the lid or stir while the rice cooks; the steam is what cooks it evenly.
- For long grain rice, use 1 part rice to 2 parts water by volume.
- Add the peas and corn at the end so they keep their colour and juiciness.
- If the rice is still firm when the water has gone, add 50 ml of boiling water and leave covered for 5 minutes.
Serving and storage
Serve hot as a side for chicken, fish or meat patties, or on its own sprinkled with herbs.
Keeps in a covered container in the fridge for up to 3 days. Reheat with a spoonful of water under a lid.
Variations
- With a frozen Mexican mix: replace the pepper, peas and corn with 400 g of frozen mixed vegetables.
- Asian style: stir in 2 tablespoons of soy sauce at the end and top with spring onions and sesame seeds.
- With chicken: brown 300 g of diced chicken breast before the vegetables for a complete meal.
Calories and macros
Per serving (about 314 g):
Per 100 g: 113 kcal, P 2.3, F 2.7, C 20.6. An estimate based on average ingredient values. Your daily calories ›
