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Photo of Red rice & vegetable bowls by WW

Red rice & vegetable bowls

9
Points® value
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
4
Difficulty
Moderate
A great ‘cook once, eat twice’ meal, this is just as tasty the next day

Ingredients

Olive Oil

1 tablespoon(s)

Red onion

1 small, chopped

Red pepper

1 medium, deseeded and finely chopped

Camargue red rice, uncooked

225 g

Vegetable stock cube

1 cube(s), 625ml

Corn on the cob, boiled

1 medium, kernels removed

Courgette

1 medium, quartered lenghtways and thickly sliced

Spinach

50 g

Light feta cheese

80 g

Cherry Tomatoes

250 g

Pumpkin Seeds

1 tablespoon(s)

Instructions

  1. Heat the oil in a large pan over a medium heat. Cook the onion and pepper, stirring occasionally, for 5 minutes or until softened. Add the rice and cook, stirring, for 1 minute. Pour in the stock, bring to the boil, then cover and reduce the heat to low. Simmer for 20 minutes.
  2. Add the corn to the pan, cover, and cook for a further 10 minutes. Add the courgette and cook, covered, for 5 more minutes or until the rice has absorbed all the stock. Remove the pan from the heat. Stir in the spinach, cover and leave to stand for 5 minutes.
  3. Divide the rice between bowls and top with the goat’s cheese and cherry tomatoes. Season and sprinkle over the pumpkin seeds to serve.

Notes

Swap the reduced-fat feta for goat's cheese, if you like!

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