Nice ‘n’ Spicy Golden Rice

Name: Nice ‘n’ Spicy Golden Rice with Veggie Jewels
Total time: 30 min
Yield: 2
Cuisine: Indonesian
Ingredients: 1 Bell Pepper; 150 Green Beans; 150 Basmati Rice; 25 Soy Sauce; 1 Ground Turmeric; 25 Salted Peanuts; 2 Spring Onion; 1 Lime; ½ Vegetable Stock Powder; 1 Ginger; 1 Carrot; 25 Ketjap Manis; 1 Chilli Flakes; ½ Coriander; 2 Olive Oil; 300 Water for the Rice

with Veggie Jewels

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We love good Rice with Coriander Drizzle and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:

Spicy

Allergens:

Cereals containing gluten

•Soya

•Peanut

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

150

Green Beans

150

Basmati Rice

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Ground Turmeric

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Spring Onion

Lime

Vegetable Stock Powder

Ginger

Carrot

Ketjap Manis

(Contains: Soya)

Chilli Flakes

Coriander

Not included in your delivery

Olive Oil

300

Water for the Rice

Nutritional information

Energy (kcal)534 kcal

Energy (kJ)2234 kJ

Fat16 g

of which saturates3 g

Carbohydrate82 g

of which sugars19 g

Protein15 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Pour the water (see ingredient list for amount) into a saucepan over high heat. Stir in the vegetable stock powder and pour in the basmati rice and turmeric. Stir and bring to the boil, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice is cooking, trim the green beans and chop them into three pieces. Halve the red pepper, remove the core and the seeds then thinly slice. Trim the carrot then grate on the coarse side of you grater (no need to peel), peel and grate the ginger. Trim the spring onion then thinly slice. Roughly chop the coriander (stalks and all). Zest the lime then cut in half.

Heat a drizzle of oil in a large frying pan over a medium high heat. Once hot, add the green beans and red pepper. Stir-fry for 5-6 mins or until the pepper is softened and the beans are slightly charred.

Add the spring onions, ginger, lime zest, and a tiny pinch of chilli flakes (you can add more later if you want to ramp up the heat!) into the pan. Stir together and cook for 1 minute, then pour in the ketjap manis and the soy sauce. Stir together and cook for 2 minutes, then remove from the heat.

Mix the coriander with the olive oil (see ingredients for amount) in a small bowl. Squeeze in half the lime juice and a pinch of pepper and sugar. Mix together. Roughly crush the peanuts.

Fluff up the rice with a fork and stir it into the veggie mixture along with the grated carrot. Serve in bowls with the herby drizzle on top and a sprinkle of peanuts. Scatter some chilli flakes on top if you like things extra spicy! Enjoy!