Savoury rice

On Slimming World green days you can eat most carbs as free foods, so this recipe is great as it's just rice and veg. I add a grilled chicken breast as a healthy B extra and eat as a full meal, or once cold mix in some cooked and chopped Syn free Quorn bacon style rashers to make a quick snack.

Ingredients
 
1 carrot, cut into small cubes
2 large cloves of garlic, finely chopped
2 onions, finely chopped
2 sticks celery, cut into small cubes
1 red pepper, cut into small cubes
A handful of frozen peas,
Long grain rice,
1 vegetable stock cube, veggie stock
1 bay leaf,
Mixed herbs.
1/2 tsp Turmeric

How to

1.  Fry onion and garlic in oil until softened, then add celery and carrot and continue to stir for 1 - 2 minutes
2.  Add rice and stir 
3.  Add enough water to cover rice/vegetable mix
4.  Crumble stock cube into water, add bay leaf and mixed herbs (if dried - if using fresh, add close to the end).
5. Stir continuously, adding more water as necessary.
6. After about 5 minutes, stir in chopped pepper
7.  Continue to cook the rice until it is almost done, then add frozen peas and cook for a further 3 minutes

By adding the water slowly, and allowing it to absorb you can judge just how much to put in, as you don't want to end up draining the rice. There should be just enough added in each time to keep it moist, but not drowning in liquid. The great thing about this recipe is that is is so versatile. It goes with a lot of stuff, and can also be eaten on it's own (to which I normally throw some other vegetables in to bulk it up).