Basil rice and peas
A fresh and aromatic fried rice with green chillies, fresh basil and coriander.
- Prep Time: 15 minutes
- Cook time: 12 minutes
- Total time: 27 minutes
- Serves: 2 portions
- 75g peas
- ½ tsp fresh ground black pepper
- 50g fresh basil
- 2 onions, sliced
- 8 black olives, stoned and halved
- Pinch salt and pepper
- 380g rice
- 2 garlic cloves, crushed
- 1 tsp paprika
Heat oil in a large pan then cook the onion and garlic for 3 mins until the onion is soft and brown. Add the tomatoes and cook for 3-4 mins until softened and pulpy, add the rice and rosemary.
Pour in about half the stock and leave to cook for 12 mins or until the liquid has evaporated, stirring occasionally. Add the rest of the stock, then continue to cook for a further 5 mins.
Stir in the peas and cook for another 6 mins or so, stirring until the rice is tender, but the mixture is still a bit saucy. Season with lots of black pepper, add the basil.