Vegetable rice

🍅 Tender rice with vegetables, tomato and herbs, served as a side or a vegetarian meal.

Ingredients

• 🍚 300 g long-grain rice, rinsed and drained
• 🍅 2 ripe tomatoes (about 250 g), chopped
• 🧅 1 medium onion, finely chopped
• 🧄 2 garlic cloves, chopped
• 🥕 1 medium carrot, diced small
• 🫑 1 green bell pepper, diced
• 🟢 100 g fresh or frozen peas
• 🫒 2 tablespoons vegetable oil
• 💧 500 ml hot water or low-salt stock, adjust to the rice
• 🌿 1 bay leaf and 2 tablespoons chopped fresh coriander
• 🧂 1/2 teaspoon salt and black pepper, to taste
• 🍋 1/2 lime and optional piri-piri, served separately

Preparation

Rinse the rice until the water is almost clear, then drain for 10 minutes.

Heat oil in a heavy-bottomed pot. Cook onion over medium heat for 5 minutes without browning.

Add garlic and carrot; cook for 3 minutes, stirring. Add bell pepper and cook 2 more minutes.

Stir in tomatoes, bay leaf, salt and pepper. Reduce for 8–10 minutes until the tomatoes release very little water.

Add rice and stir gently for 2 minutes to coat the grains. Pour in hot water or stock and bring to a simmer.

Cover tightly and cook over very low heat for 15 minutes without stirring. Scatter peas on top, cover again and cook for 5–7 minutes.

Test a grain; if its centre is firm and the liquid is absorbed, add 2 tablespoons hot water and cook covered for a few more minutes.

Turn off the heat and rest covered for 5 minutes. Remove bay leaf, fluff gently, add coriander and lime, and serve chilli separately.