Spicy Rice and Roasted Veg

This recipe is so simple and so tasty and is a complete staple in our house. I usually make a batch one a week to take some to work, to use as a side dish, or to eat on its own freshly cooked.

Simple. Tasty. Glorious Food.

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Spicy Rice and Roasted Veg

Course

Sides

Cuisine

Dairy & Gluten Free, Vegan

Keyword

IBS Friendly Recipe

Prep Time

10 mins

Cook Time

15 mins

Servings

4 people

Ingredients

• 1 cup Rice
• 1 medium Courgette
• 1 Yellow Pepper
• 1 Orange Pepper
• 1 tsp Olive Oil
• 1 tbsp mixed spices I often use paprika, chilli, cumin, salt, pepper
• 1 sprig freshly chopped herbs I usually use parsley or coriander

Course Sides Cuisine Dairy & Gluten Free, Vegan Keyword IBS Friendly Recipe Prep Time 10 mins Cook Time 15 mins Servings 4 people Ingredients 1 cup Rice 1 medium Courgette 1 Yellow Pepper 1 Orange Pepper 1 tsp Olive Oil 1 tbsp mixed spices I often use paprika, chilli, cumin, salt, pepper 1 sprig freshly chopped herbs I usually use parsley or coriander

Instructions

1. Chop the veg into small 1 inch chunks. add to a bowl, drizzle the oil over, stir in the spices and bake in a hot oven for 10 - 15 minutes until tender and cooked through. Stir once.
2. Add a cup of rice to 2 cups of water into a small saucepan with a pinch of salt. Stir through and bring to the boil.
3. Once the rice is boiling, turn the heat right down to a simmer and place the saucepan lid over to cook the rice. It should take between 8 - 10 minutes but follow the instructions on the packet.
4. Once the rice is cooked through, fluff with a fork and add to a big bowl. Add the spicy veg and stir into the rice mix. Sprinkle over the chopped herbs and serve immediately. Can be stored in the fridge for up to 4 days.

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