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You can adapt this recipe to use any other vegetables or proteins – try bacon or shredded rotisserie chicken instead of haddock.

Less than 30 minutes

Serves 3-4

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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.
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