Cajun Spicy Rice and Roasted Sweet Potato

In the meantime, pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

Add the rice and cook for 10-12 mins.

Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

While the rice cooks, peel and grate the garlic (or use a garlic press).

Zest and halve the lime. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic, tomato puree and Cajun spice mix. Cook until fragrant, 1-2 mins.

Lower to medium heat, then add the water for the sauce (see pantry for amount) and vegetable stock paste. Simmer until thickened, 2-3 mins.

Meanwhile, in a small bowl, combine the soured cream and lime zest.

Add the peas, cooked rice, honey and butter (see pantry for amount) to the frying pan. Stir to combine. TIP: IF your honey has hardened, pop it in a bowl of hot water for 1 min. 

Once roasted, stir the sweet potato through the spicy rice. Squeeze in the juice from half the lime. Taste and season with salt and pepper if needed.