Prep time: 10mins
Cook time: 30mins
250g white rice, we used basmati
60g watercress, chopped
1 tbsp smoked soy sauce
2tsp tomato puree
1tsp cayenne pepper
Salt, pepper & olive oil
2 carrots, cut into batons
1 bell pepper, sliced
1 red onion, chopped
200g cherry tomatoes
Sesame seeds & Spring onion – optional, to serve
Heat the oven to 180°. On a baking tray, arrange the carrots and drizzle with a little olive oil salt and pepper, roast for 7 mins alone, then add the rest of the veg* to the tray with the carrots and roast for 20mins
Cook the rice per pack instructions.
In a wok, heat a little sesame oil before adding the rice, soy sauce, tomato puree and cayenne pepper. Toss to coat the rice completely, then add the chopped watercress and cook for 30 seconds.
Serve the rice in a bowl and top with the roasted vegetables. Sprinkle with sesame seeds and sliced spring onion, if using.
*You could use whatever vegetables you have, mushrooms and squash would also be great with this spicy rice recipe.