Spicy rainbow rice with haddock

Ingredients:

Rainbow rice:

• Glug olive oil
• 3 cloves garlic, chopped 
• 1 long red chilli, chopped (optional)
• 2 cups (500ml) basmati rice
• 1 sachet (50g) tomato paste
• Salt, to taste
  
  
• Glug olive oil
• 1 red onion, sliced
• ½ packet (250g) PnP sweet baby peppers, seeded and sliced
• 1 packet (230g) PnP Tasty Stem broccoli, halved
• 1 cup (250ml) frozen peas
• 4 haddock fillets, defrosted
• Juice (60ml) and grated peel of 1 lemon 
• Handful fresh coriander, chopped 
• Microherbs, for serving

Method:

1. Heat oil in a pot and fry garlic and chilli until fragrant.
2. Add rice and fry for a minute to absorb oil. 
3. Mix tomato paste with water (use the amount indicated for cooking 2 cups rice on the packet). 
4. Add to rice, season well and cook until rice is tender. 
5. Remove pot from stove, cover with a dishcloth and lid and steam for 5 minutes. 
6. Heat oil in a pan and sauté onion until it starts to soften.
7. Toss in baby peppers and broccoli, and stir-fry for a few minutes.
8. Add peas and place fish on top.
9. Cover with a lid and steam until the fish is tender, about 4-5 minutes. 
10. Remove fish and flake, discarding skin and any bones.
11. Fluff rice with a fork and stir through lemon juice and peel and coriander.
12. Toss rice with fish and vegetables, and garnish with microherbs before serving.