Spicy Rainbow Rice with Haddock
Ingredients
- Glug olive oil
- 3 cloves garlic, chopped
- 1 long red chilli, chopped (optional)
- 2 cups (500ml) basmati rice
- 1 sachet (50g) tomato paste
- Salt, to taste
- 1 red onion, sliced
- ½ packet (250g) sweet baby peppers, seeded and sliced
- 1 packet (230g) broccoli, halved
- 1 cup (250ml) frozen peas
- 4 haddock fillets, defrosted
- Juice (60ml) and grated peel of 1 lemon
- Handful fresh coriander, chopped
Method
- Heat oil in a pot and fry garlic and chilli until fragrant.
- Add rice and fry for a minute to absorb oil.
- Mix tomato paste with water (use the amount indicated for cooking 2 cups rice on the packet).
- Add to rice, season well and cook until rice is tender, about 15 minutes.
- Remove pot from stove, cover with a dishcloth and lid and steam for 5 minutes.
- Heat oil in a pan and sauté onion until it starts to soften.
- Toss in baby peppers and broccoli, and stir-fry for a few minutes.
- Add peas and place fish on top.
- Cover with a lid and steam until the fish is tender, about 4-5 minutes.
- Remove fish and flake, discarding skin and any bones.
- Fluff rice with a fork and stir through lemon juice and peel and coriander.
- Toss rice with fish and vegetables, and garnish with coriander before serving.
