Spicy Rainbow Rice with Haddock


  • 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


  • 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.