I like to use this vaguely Nando’s-esque recipe to jazz up our rice without adding any extra points. Use as many onions/peppers/other 0 point veg as you like. I personally serve this with simple meals such as marinated chicken or fish, to just add some colour and unexpected vegetables.
If you like, you can also add 100g of sweetcorn and 100g of petit pois for 7 points per serving (29 points total for the recipe).
Total propoints per recipe: 24
Propoints per serving: 6
What you need:
240g dried white basmati rice
At least 1 onion, chopped
At least 1 pepper, chopped
2 stock cubes (ideally chicken)
2 Tbsps Barbecue or tabasco or smokey chilli sauce (whatever is already in the cupboard will do!)
Salt & pepper
What to do:
1. Spray a saucepan with fry light, and fry the rice for 2-3 minutes.
2. Add water up to about 1 inch higher than the level of the rice. Add a dash of turmeric – this will make your rice a lovely yellow colour. Also crumble one chicken stock cube into the water and add chilli powder to desired heat. Stir to thoroughly mix, place the lid on the pan and cook for 5 minutes.
3. Fry the pepper with either a little water or frylight for 3-4 minutes until beginning to soften. Add the onions, a chicken stock cube, some paprika, and the barbecue sauce. Cook for a further two minutes or until all your veg is soft.
4. Once the rice has been boiling for five minutes, turn the heat off but leave the pan where it is, with the lid on, for a further five minutes.
5. When the rice is done, it should have absorbed all the water, and shouldn’t need draining. Add the vegetables and stir thoroughly, seasoning with salt and pepper, and adding more chilli powder if desired.