Ingredients
- ♡ 1 Tablespoon Olive Oil
- ♡ 1 Large Brown Onion - Finely Chopped
- ♡ 1 Garlic Clove - Crushed
- ♡ 1 Red Capsicum - Finely Diced
- ♡ 1 Teaspoon Turmeric
- ♡ 1 ½ Teaspoons Ground Cumin
- ♡ 1 ½ Cups White Rice
- ♡ 400g Can Chopped Italian Tomatoes
- ♡ 2 Cups Vegetable Stock
- ♡ 1 ½ Cups Of Frozen Vegetables
- ♡ ½ Cup Fresh Flat-Leaf Parsley Leaves - Roughly Chopped
- ♡ To Serve: Green Olives and lemon wedges
Instructions
- ♥ Heat oil in a large heavy-based frying pan add onion, garlic and capsicum. Cook, stirring, for 2 to 3 minutes or until soft.
- ♥ Add turmeric, cumin, rice, tomatoes and stock to frying pan. Stir until well combined. Bring to the boil. Reduce heat to low. Cover. Simmer for 15 minutes, stirring occasionally, or until rice is tender.
- ♥ Remove lid and stir through frozen vegetables, cook for a further 1 to 2 minutes or until heated through. Sprinkle with parsley.
- ♥ Serve with green olives and lemon wedges - enjoy!
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