You will need
3 T (45 ml) olive oil
1 small onion, finely chopped
1 red bell pepper, diced
1 T (15 ml) lemon juice
2 cloves garlic, sliced
1 t (5 ml) paprika
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
1 t (5 ml) turmeric
1 cup (250 ml) long grain rice
2 cups (500 ml) water
2 x 25 g Ina Paarman’s Liquid Fish Stock
½ cup (125 ml) frozen peas
Method
Stir-fry the onion in the oil until soft. Add the bell pepper, lemon juice and garlic, stir-fry for 1 minute.
Add the paprika, Chilli & Garlic Seasoning and turmeric. Stir-fry briefly.
Add the rice and stir-fry until well coated and aromatic.
Add water and Fish Stock. Cook for ±12 minutes, half covered with a lid until the rice is nearly cooked.
Add the peas and cook for a couple of minutes more. Cover with a lid and leave to stand for 15 minutes.
Fluff up with a fork before serving.
