Yellow pepper rice

Perfect with salmon or white fish, this makes a great change from plain rice

  • Prep:5 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 309
  • fat 7g
  • saturates 1g
  • carbs 58g
  • sugars 5g
  • fibre 0g
  • protein 7g
  • salt 0.2g


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 red pepper, deseeded and chopped
  • thumb-size piece fresh root ginger, finely chopped
  • 250g basmati rice
  • 1 tsp turmeric
  • 600ml vegetable stock
  • 25g flaked almonds, toasted


Also delicious served cold with leftover roast chicken, or stir through quartered boiled eggs and some smoked mackerel.


  1. Heat the oil in a wide pan with a lid, then cook the onion, pepper and ginger together for 5 mins, stirring, until softened. Stir in the rice and turmeric for 1 min more, then pour over the stock. When the stock begins to simmer, cover with the lid.

  2. Cook for 12 mins until the rice is tender and stock has been absorbed. If the rice is tender but a little stock remains, turn off the heat, cover again, then leave for 2-3 mins. Season and stir through the almonds to serve.

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