World Cuisine

  • 2 courgettes
  • 1 red pepper
  • 1 tablespoon vegetable oil
  • 400 g (13 oz) cooked long-grain rice
  • 2–3 pinches of chilli powder
  • 4 tablespoons pine nuts
  • 4 tablespoons coriander leaves
  • salt and pepper

Wash the courgettes and red pepper and cut them into small dice.

Heat a lightly oiled nonstick pan and turn the diced vegetables in it for 5 minutes, stirring with a wooden spoon. Season.

Add the rice and chilli powder to the pan and mix well. Heat for 1–2 minutes then add the pine nuts.

Serve warm, sprinkled with coriander leaves.

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