Virtuous, Fresh-Flavoured Spicy Rice with Vegetables

A quickly-assembled and incredibly easy lunch or light supper dish. This is a refreshing combination of delicious, spicy flavours with lightly-softened vegetables served on fluffy rice, to give a satisfying but low calorie and virtually fat-free dish for summer.

My recipe is:

  • Lighter option
  • Plenty of fruit or veg
  • Plenty of fruit or veg

Why should your recipe win?
This is a verstile, summery dish which can be swiftly cooked and put together to provide a satisfying meal. No oil is used and the only tiny fat content is in the vegetable stock. The vegetable content can be varied and increased according to taste - baby corn, chopped courgettes, mushrooms or broccoli all work well. This is a vegetarian dish but for my husband, I add either cooked chicken or prawns and he loves it and is happy in the knowledge that it is low-calorie but also a hearty meal!

  • Total time: 7 Minutes prep + 10 Minutes cooking

Serves: 2

Ingredients

  • 200g Waitrose Aromatic Basmati Rice
    2 Teaspoons Marigold vegetable stock powder
    1 Clove garlic, chopped
    4 Spring onions, sliced
    1 Red chilli (with or without seeds according to heat preference)
    5cm Piece fresh ginger, peeled and finely chopped
    8 Cherry tomatoes, halved
    2 Handfuls of fresh peas
    2 Tablespoons dark soy sauce
    1 Handful chopped fresh coriander

Method

  1. Wash rice and drain. Add 400ml water and bring to the boil. Stir once, cover and lower heat. Simmer until water has been absorbed. In a saute pan, bring 200ml water to the boil and stir in the vegetable stock powder. Add the garlic, ginger and chilli and allow to soften for 2-3 minutes, stirring. Add spring onions, tomatoes and peas and simmer for another minute, adding a drop more water if becoming dry. Stir in soy sauce and warm through. Serve over the rice and sprinkle with coriander.