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Spiced rice with green peas and carrots

Leftover rice is ideal for cold or warm salads the next day. This spiced rice with green peas and carrots is ready in just 15 minutes. You can serve it a vegan main dish or as a side dish -  it goes particularly well with grilled chicken, lamb or salmon.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 red onion
  • 2 carrots
  • 2 cloves of garlic
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • 1 Tbsp tomato purée
  • 1.5 cup frozen peas
  • 1 cup water or vegetable stock
  • Salt and pepper
  • Mint leaves
  • 2 cups of cooked brown basmati rice

Method
 

  1. Chop the onion, carrot and garlic.
  2. Heat the oil in a frying pan and gently sauté the onion and carrot for 5 minutes, then add garlic and spices.
  3. Stir for 30 seconds, then add the tomato purée. Stir again for a few seconds, then add the wate or stock and bring to the boil.
  4. Cover and cook for 5 minutes, then add the peas and cook for a further 5 minutes or so.
  5. Finally, stir in the rice, and warm through.
  6. Serve warm with plenty of freshly ground pepper and mint leaves, or other fresh herbs of your choice.