Flavourful and mouthwatering rice dish where the hearty okra matches perfectly with the peppers while the cherry tomatoes give a refreshing dimension.

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BASMATI RICE PEPPERS OKRA CHERRY TOMATOES

Prep Time45 minutes mins

Cook Time40 minutes mins

Course: Side Dish

Cuisine: Mediterranean

Servings: 6 People

Ingredients

• 500 g Basmati Rice
• 1 Kg Red & Green Peppers , long horn and bell, seeded and sliced
• 1 Kg Okra
• 1 tbsp White or Red Wine Vinegar
• 1 Red Onion , halved and sliced
• 6 Scallions , white and green parts, thinly sliced
• 1 cup Cherry Tomatoes , halved
• 400 g Tomato Pulp , canned
• 100 ml Tomato Passata
• 100 ml EVOO , Extra Virgin Olive Oil
• 1 tsp Sweet Chili Flakes
• 1 tbsp Sweet Chili Flakes , ground
• 1 tbsp Ras El Hanout spice mix
• 1 tbsp dry Coriander , ground
• ½ tsp Cumin , ground
• 1 ½ tsp Sea Salt
• 1 tsp freshly ground Black Pepper

Instructions

• Cut the ends of the okra pods, wash well, rinse and pour couple of tbsp of white vinegar. Toss well and keep aside for 30’ to dry.
• Place a large pot on medium heat filled with water. Bring to a boil, add the rice, cover and simmer as per package instructions. Remove from the fire and drain in a colander. Keep aside so as excess humidity is evaporated.
• Back to the okra, Place a large frying pan on medium-high heat and a minute later pour 60ml of the oil and allow to heat-up for about 1’. Throw in the okra, toss well and cook for about 5’ while stirring frequently. Add the scallions and cook for further 2’. Add the cumin, Ras El Hanout spice mixture and the ground chili flakes and mix well.
• Drop in the pulp and the passata and simmer with the lid on for about 8’. Once the okra is almost tender, add the cherry tomatoes and cook for another 2’. Season with half the salt and pepper and remove from the heat into a bowl.
• Wipe clean the pan and place on medium-high heat. A minute later pour the remaining 40ml of the oil and allow to heat-up for about 1’. Add the onions along with the chili flakes and sauté for 4’ to soften. Add the peppers and sauté for 5’. Add the coriander, season with the remaining salt and pepper and sauté for 1’. Remove from the heat and add into the bowl with the okra.
• Add the rice, mix well and serve.