Gluten Free
One-Pot Spiced Rice
5 mins prep/40 mins to cook
6 Servings
This is our super-flexible winter one-pot wonder that is going to save you a heap of time while remaining packed with nutrition. Key here is the cooking time and method, but we’ve given you a range of options to flex it out as you like.
Brilliant Bases Used In This Recipe
Indian Gravy
Tomato Fondue
Aromatic Nage
About This Recipe
This is our super-flexible winter one-pot wonder that is going to save you a heap of time while also being packed with nutrition.
From a key ingredient point of view we’ve suggested using either chicken or prawns as the main protein, but you could also use tofu if you wanted to. When it comes to vegetables, we advise that this is a great dish to get rid of some ‘end of life’ stuff – the kind of thing you bought in your previous shop and is now past its best.
And when it comes to the rice, we’ve given you a suggested mix of Brilliant Bases but the key thing here is the ratio of 4:1 in favour of liquid to rice. If you’ve got more of one than the other, swap them out – and top up with water or a purchased stock if need be and then just adjust the seasoning.
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Ingredients
600g/21oz raw tiger prawns or cooked stripped chicken
300g/11oz brown basmati rice
350g/12oz BB Aromatic Nage
350g/12oz BB Indian Gravy
350g/12oz BB Tomato Fondue/passata
350g/12oz BB Stock/Bone Marrow Broth
400g/14oz peppers, courgettes and/or carrots
7 leaves fresh coriander
5tsp salt
1tsp black pepper
To garnish
200g/7oz crème fraiche/sour cream/yoghurt
Nutrition Per Serving
Calories
347
Fats
7G
Carbs
40G
Protein
20G
Method
Pre-heat the oven to 180C/360F (fan) or 220C/430F (convection)
Chop the vegetables and chicken to roughly same size
Stir all ingredients (except the fresh coriander and garnishes) into a deep oven-proof lidded pan
Cover with a cartouche and place the lid on top
Place in the centre of the oven for 40-45 minutes until the rice is tender but nutty to bite and there is an amount of residual sauce visible.
Serve and garnish accordingly
