Basmati Rice with Capsicum

Preparation time: 5 minutes; Cooking time: 25 minutes; Serves: 4-6

Ingredients

• 4 tablespoons extra virgin olive oil
• 2 cups good quality basmati rice
• ½-1 teaspoon chilli flakes 
• 3 cups water
• 2 medium capsicums (bell peppers) diced into half inch cubes (red and green)
• Salt and freshly ground pepper to taste

Instructions

1. Wash the rice until the water runs clear. Drain.
2. Heat two tablespoons olive oil in a 12-inch pan or skillet and add the rice and chilli flakes. Cook over medium heat for about 4 minutes. Season with salt and pepper.
3. Add the water and bring to a rapid boil. Cover, reduce the heat and simmer for 12 minutes without lifting the lid.
4. Meanwhile heat 2 tablespoons olive oil in a medium pot over high heat. Cook the capsicum (bell peppers) for about 5-8 minutes or until charred but still crunchy. Season with salt and pepper. Keep warm.
5. After simmering the rice for 12 minutes, switch off the heat. Add the cooked bell pepper to the pot, cover and let sit for 10 minutes. Fluff the rice and serve.

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