Preparation time: 20 minutes
Cooking time: 25 minutes
4 tbsp olive oil
2 small onions, finely chopped
3 cloves of garlic, peeled and chopped
1 red pepper, cut into 1cm pieces
1 yellow pepper, cut into 1cm pieces
2 medium courgettes, roughly chopped
1 carrot, thinly sliced
½ tsp paprika
1 tsp cumin seeds
2 tbsp tomato puree
350g long grain rice
150g frozen peas
Approx. 600mls boiling water
2 vegetable stock cubes, crumbled
Pinch of salt
Course ground black pepper
1 x 50g bag baby spinach leaves
1 large bunch of fresh parsley, chopped roughly
150g thick Greek yoghurt
2 tbsp chopped fresh mint
2 tbsp runny honey
Pre-heat the oven to 200°C, gas mark 6.
Heat the oil, and then add all the vegetables apart from the spinach and the peas. Cook for 10 minutes and then add the paprika, cumin and tomato puree mix well. Next add the rice and peas and coat well.
Add the boiling water, stock cubes, a little salt and pepper and mix well. Bring back to the boil, cover with a tight fitting lid and then pop into the oven. Cook for 15 minutes.
Remove from the oven, remove the lid and fluff up well with a fork. You may need to add a little more oil. Add the spinach and parsley then mix well, cover and leave for 10 minutes.
Serve with a little thick natural yogurt, chopped fresh mint and drizzle of honey.