3 cups Basmati rice (you can use white or brown)
1 red pepper
4 tbsp tomato puree
Pinch of saffron
Pinch of turmeric
Pinch of smoked paprika
1/8 tsp sea salt
Pinch of chilli flakes (or more if you like it spicy)
2 tbsp olive/coconut/sunflower oil
- Pre-wash the rice in cold water until the water runs clear (4-5 times).
- In a saucepan, add 1 tbsp of oil and sauté the pepper for a few minutes. Then add the chopped tomato, tomato puree, herbs, salt and spices and about 1/4 cup hot water. Cook for about 10 minutes.
- In this same saucepan, now add the rice, mix into the sauce and then add 5 cups of just boiled water. Let the mix come up to a boil and then turn the heat down onto low and cook for 30 minutes.
This dish is great served with sautéed tofu and a mixed salad.
**This dish is vegan & gluten free**