| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 180 g rice
- 1 avacado
- 1 onion thinly sliced
- 1 large carrot peeled into thin ribbons
- 1 garlic glove peeled and crushed
- 1 green pepper cored and thinly sliced
- 1 chilli halved, deseeded and chopped in to small pieces (add for preferred heat)
- 1 pinch salt
- pepper
- handful Coriander
- 1 lime half for the juice other half of lime slice in to 4 to add for serving
Ingredients
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Instructions
- Boil a saucepan of water and add the rice to cook for 15 mins.
- In a large frying pan bring the oil to a medium heat and add the onion and carrot. cook for 4 mins continuously stirring then add the garlic and cook for another 2 minutes until the onion is translucent.
- Add the peppers, chilli, salt and pepper and cook for another 4 minutes till peppers are tender but still crunchy. Be careful not to burn the garlic.
- Serve the rice, then vegetables, a sprinkle of coriander, a squeeze of lemon juice and top with sliced avocado.