Beetroot Rice

As you can see from the ingredient list and instructions below, this one here is an easy recipe, especially ideal for those times when you have leftover cooked rice. Feel free to sub the veggies with the ones you have on hand.

Serves: 2-3

Ingredients:

• 1/3 cup sliced carrot
• 1/3 cup sliced cabbage
• 1/3 cup sliced capsicum
• ¾ cup sliced beetroot
• 1 onion
• ¼ scotch bonnet pepper (or to taste)
• 1 tomato
• 2/3 cups sliced smoked tuna
• 2 garlic cloves
• 1 ½ tbsp. oil
• 15 curry leaves
• ½ tsp. black peppercorns
• ½ tsp. salt (or to taste)
• 1 small tin tomato paste
• 2 cups cooked white rice

Instructions:

1. Slice the carrot, cabbage, capsicum (deseeded), beetroot, onion and scotch bonnet pepper (githeyo mirus) into thin strips.
2. Deseed the tomato and cut it into bite sized cubes. Cut the smoked tuna (valhomas) into bite sized cubes too.
3. Mince the garlic.
4. Heat the oil in a large pot over medium heat and add the onion, curry leaves, scotch bonnet pepper and black peppercorns. Cook until the onions soften and start turning golden.
5. Add the garlic and cook until you see just a hint of golden brown on them.
6. Add the smoked tuna, carrot, cabbage, capsicum, beetroot and salt. Mix well to combine. Put the lid on, lower the heat and let it cook for 5 minutes.
7. Then add in the tomato paste, stir to combine, put the lid back on and let it cook for another 3 minutes.
8. Finally add the rice and give it a good mix. Cook for another minute and that's it.