Serves 2
Prep time: 10 minutes
Cooking time: 30 minutes
Ingredients:
- 2 carrots, cut into batons
- 1 bell pepper, sliced
- 1 red onion, chopped
- 200 g cherry tomatoes
- Salt, pepper & olive oil
- 250 g white rice, we used basmati
- 60 g watercress, chopped
- 1 tbsp smoked soy sauce
- 2 tsp tomato puree
- 1 tsp cayenne pepper
- 60 g watercress, chopped
- Sesame oil
- Sesame seeds & spring onion – optional, to serve
Method:
- 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 minutes alone, then add the rest of the veg* to the tray with the carrots and roast for 20 minutes.
- Cook the rice per the 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.
Recipe and images provided by www.watercress.co.uk