Chakalaka Rice


Serves 4

1 cup Spekko Basmati Rice
2 cups boiling water
2 Tbs olive oil
1 onion, chopped
1/2 red pepper, diced
1/2 green pepper, diced
1 Tbs chopped garlic
2 tsp chopped ginger
Pinch chilli flakes
3 Tbs curry powder
2 carrots, grated
2 1/2 cups vegetable stock
1 tin baked beans
Salt and pepper to taste.
Fresh coriander to serve


Pour boiling water over the Basmati and set aside to soak for 30 minutes before straining.

Heat a large pan, add olive oil. Sauté onion, peppers, garlic and ginger until softened.

Add chilli and curry powder, then sauté over low heat for a minute to cook the spices.

Add carrots and drained rice, stir to coat in the spices.

Add stock, baked beans and season to taste, cover with a lid, then simmer over medium heat for 10 minutes.

Turn off the heat, leave the lid on and leave to stand for another 10 minutes.

Use a fork to fluff and separate the grains, serve with fresh coriander.