Peppery Rice with Coriander and Rucola


1 cup basmati rice
water to cook rice
3 tbs Carotino oil
4 spring onions (chopped)
2 medium tomatoes (cubed)
2 sweet bell peppers – red, orange or yellow (deseeded and cubed)
2-3 handfuls fresh coriander leaves (chopped)
2 handfuls of rucola / rocket leaves / arugula – optional
black peppercorns
sea salt


Cook rice, you can also use left over rice cooked day before.
In a large frying pan or walk fry for 2-3 minutes peppers on oil. Stir in rice and fry until hot.
Stir in spring onions and tomatoes and fry one more minute.  Remove from fire, add tomatoes, coriander, rucola, season with salt and freshly ground pepper to taste.

Serve 4-6 people as a side dish.

Your thoughts…

  1. This looks really interesting – simple on the surface, but very flavorful and exciting.

  2. You are making me very hungry here!

  3. :smile:

    Excellent flavour combination!

  4. wow this is something i’d really like for lunch…and so colourful!

  5. Rucola is not something I had heard of until now but as you said you can use arugula instead which is available here. This rice dish sounds amazing and good for you too:D

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