Spice up your rice with this simple recipe – watch our video for how to make it
- 40g butter
- 1 large onion, chopped
- 2 cloves of garlic, crushed
- 2 red peppers, finely chopped
- 1 bay leaf
- 250g basmati and wild rice
- 500ml vegetable or chicken stock
- Sea salt and freshly ground black pepper
- 150g baby spinach leaves
Preheat the oven to 170°C/ fan 150°C/ gas 3-4.
Melt the butter in a heavy-bottomed braising or casserole pan with a lid.
Saute the onion, garlic and red peppers for about 10 minutes until softened but not coloured.
Add the bay leaf and rice and cook for a further minute before adding the stock and seasoning.
Bring to the boil and cover with the lid.
Place in the oven for a 20 minutes.
Leave to stand with the lid on for a few minutes. You can also leave the rice for up to 30 minutes in the oven with the heat turned off and it will stay hot.
Stir the spinach into the rice and serve right away.
This dish goes perfectly with Jo Pratt’s pork and porcini stroganoff