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


  • 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


  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.