TOTAL COOKING TIME: 30-minutes
TOTAL PREP TIME: 10-minutes
200g brown rice
350ml Boil and Broth Chicken Broth
1 onion chopped
1/2 garlic cob chopped
150ml Boil and Broth Chicken Broth
1 green pepper chopped
10 chopped cherry tomatoes
1 tbsp garam masala
1/2 lemon juice
2 tbsp tomato puree
1 tsp cumin seeds
2 tbsp oregano
1 tbsp of oil
Step 1: In a wok, add the oil and heat. Turn down to medium and then add chopped onion, garlic and green pepper. Stir fry for 3 minutes. Put to one side once cooked.
Step 2: In a separate saucepan, cook the rice in the 350ml of chicken broth. Allow the broth to be absorbed into the rice by heating the chicken in broth over the stove. Should take about 10 minutes. Add a little water if required.
Step 3: In a magic bullet, or a hand blender add the 150ml chicken broth with the chopped tomatoes and the tomato puree. Once blended add lemon juice, oregano and cumin seeds. Blend for another 30 seconds.
Step 4: Back on to the stove and combine the rice into the wok. Turn on low and keep mixing the rice in with the cooked vegetables. Mix together for 2 minutes.
Step 5: Finally, add the tomato and chicken broth sauce into the wok with the rice and vegetables. Stir in all the ingredients. Cover the wok with a lid if possible, and allow to simmer for 20 minutes. Stir intermittently.
Garnish with bay leaf or spinach.