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Yellow Rice, Red Pepper


Perfect for hassle-free lunches, this colourful meal is easy to make the night before.

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Rate this recipe 3.9/5 (16 Votes)


  • 1tbsp olive oil
  • 1 onion
  • 1 red pepper (if Esther hasn't munched on it already!)
  • thumb-sized piece of fresh root ginger
  • 250g basmati rice
  • 1tsp turmeric
  • 600ml vegetable stock
  • seasoning
  • OPTIONAL: 25g flaked almonds


servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 20mins
Cost Budget Friendly


Step 1

Make up the vegetable stock according to the pack instructions.
Finely chop the onion.
Deseed and chop the pepper.
Finely chop the ginger
(Toast the almonds)

Step 2

Heat the oil in a wide pan with a lid.
Cook the onion, pepper and ginger for 5 minutes, stirring until softened.

Step 3

Stir in the rice and turmeric for 1 minute.
Pour over the stock.

Step 4

When the stock begins to simmer, cover with lid.
Cook for 12 mins until rice is tender and stock has been absorbed.

Step 5

If rice is tender but stock remains, turn off the heat, recover and leave for 2-3 minutes.

Season, (stir through almonds) and serve.

Step 6

You could add roasted chicken or quartered boiled eggs.
Alternatively, you could add mushrooms and bacon, or anything else you fancy :)


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