Yellow pepper rice

• olive oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• red pepper↗1

  deseeded and chopped

• thumb-size piece fresh root ginger

  finely chopped

• basmati rice↗250g g
• turmeric↗1 tsp tsp
• vegetable stock↗600ml ml
• flaked almond↗25g g

  toasted

Step-by-step instructions

1. 1

   Heat the oil in a wide pan with a lid, then cook the onion, pepper and ginger together for 5 mins, stirring, until softened. Stir in the rice and turmeric for 1 min more, then pour over the stock. When the stock begins to simmer, cover with the lid.

2. 2

   Cook for 12 mins until the rice is tender and stock has been absorbed. If the rice is tender but a little stock remains, turn off the heat, cover again, then leave for 2-3 mins. Season and stir through the almonds to serve.