Red Pepper and Coriander Rice
Serves 4
  • 1 cup (240ml) of arborio rice
  • 2.5 cups of chicken or vegetable stock
  • 2 tsp of olive oil or ghee (4 syns)
  • 2 cloves of garlic crushed
  • 1 red pepper, finely chopped
  • small bunch of coriander, finely chopped
  • ½ tsp of turmeric
  • salt and black pepper to season
  1. Add olive oil (or ghee) to a deep frying pan over a medium high heat.
  2. Add the garlic and fry just to soften and infuse flavour.
  3. Add rice and fry for a min just to coat.
  4. Add in peppers, coriander and stock.
  5. Bring to a boil, reduce heat, cover and simmer until stock is absorbed. (do not stir during this process).
  6. When stock is absorbed, turn off heat, but leave lidded for about 5-8 min before serving.
  7. Season as needed with salt and black pepper
Recipe by Slimming Eats at