It’s all too easy to overcook rice, but aint nobody got time for that!

With Tropical Sun Easy Cook USA Rice, the grains are steamed before they are milled so that they stay separate when cooked. No more soggy rice!

If you’re looking for a super simple and nutritious rice recipe, then you’re in good hands with Lerato Umah-Shaylor's fragrant green rice. Packed with veggies, herbs and spices, it is the perfect recipe for meal prep and is guaranteed to make your work colleagues VERY jealous.

Ingredients

300g Tropical Sun USA Easy Cook Rice, washed and drained

1 tbsp Tropical Sun Rapeseed Oil or olive oil

1 small onion, finely chopped

1 tbsp ginger, grated 

1 tsp Tropical Sun Curry Powder

600ml Tropical Sun Vegetable Stock or Tropical Sun Chicken Stock

Fine sea salt             

For the green purée

15g flat leaf parsley

15g fresh coriander

5 makrut lime leaves, centre spine removed

3 garlic cloves, peeled and crushed

2 bunches of spring onions, trimmed and chopped

2 green chillies 

For the tomato & spinach salad

1 tbsp Tropical Sun Rapeseed Oil or olive oil

2 garlic cloves, peeled and crushed

1 Romano red pepper, deseeded and sliced

300g cherry tomatoes, halved

A handful of spinach (about 50g), chopped

Sea salt

Method

1. Place a wide saucepan over a medium heat and drizzle in the oil. Once shimmering, add the chopped onion and cook for 5 – 8 minutes, until softened. Add the ginger and curry powder and stir until fragrant.
2. Meanwhile, tip the ingredients for the green purée into a small blender, pour in 150ml of water and blend until smooth. Pour the purée into the saucepan and cook for 10 minutes, stirring occasionally to avoid sticking.
3. Tip in the washed and drained rice. Season with ¾ tsp of fine sea salt and pour in the stock. Stir to combine and bring to a strong simmer. Reduce the heat to low, cover and cook for up to 30 minutes until the rice is cooked. Once cooked, take the rice off the heat and leave covered for 10 minutes.
4. Meanwhile, set a sauté or frying pan over a medium heat and drizzle in 1 tbsp of oil. Stir in the garlic until fragrant and add the sliced red pepper. Cook for 5 minutes, stirring occasionally until softened.
5. Add the tomatoes and cook for 5 minutes until slightly blistered. Now add the spinach, stir gently to combine, season with a generous pinch of sea salt and cook for up to 5 minutes.
6. Fluff the rice with a fork and serve alongside the tomatoes, spinach and fresh herbs.