Ingredients
- 2 cups Basmati Rice, soaked water for 30 minutes prior to cooking
- 2 1/2 cups Vegetable Stock
- 6 Roasted Mini Bell Peppers, any color
- 1 Roasted Cubanelle Pepper
- 1/2 cup Green Sweet Pea, fresh or frozen
- 1 pinch Saffron, soaked in 3 tbsp of warm water for 30 minutes
- 1 large Onion, sliced vertically
- 4 Green Hot Chilli, vertically slit
- 1 teaspoon Cracked Pepper
- 2 tablespoons Olive Oil
- Salt, to taste
Make it step by step
- In a thick, deep bottomed skillet, heat the oil and add the onions. Saute until browned.
- Add the green chilli and cracked pepper and fry it for a couple of minutes.
- Pour the vegetable stock plus saffron soaked water and bring to a boil. Add the salt and give it a stir.
- Drain the water completely from rice and add it to the skillet.
- Add the roasted or freshly cut peppers(I used oven-roasted peppers for this recipe) and green peas.
- Check for salt and cook with closed-lid for 7-8 minutes on a low-medium flame.
- Serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Cool Lassie, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.