I had a jar roasted bell peppers in my dry store and thought about the one pan wonder. Not much washing up to do. I added a few other ingredients and I am sure to make this dish again. It is a vegetarian dish that goes great with other dishes on a brunch table. A bit of Yogurt on the side is good to balance out some of the spiciness.
1 large onion
3 spring onions
3 cloves of garlic
1 bunch of parsley
2 bay leaves
1 tsp dried thyme
salt and pepper
4 tbsp salca (Turkish paprika paste)
2/3 cup Basmati rice
1/3 cup angel hair pasta
2 1/2 cups veg stock
1 large jar of roasted red peppers
1 small can sweet corn
4 tbsp Yogurt with some dried salad herbs
Chop the onions and garlic and in some oil start them until they get soft, add the Salca and start to stir it, add the stock and loosen the paste.
Chuck in the pasta and the rice and add bay leaves and seasoning. Lower the heat and let it cook until the rice is al dente.
Cut the peppers into cubes and drain the sweet corn, chop the parsley. Short before the rice is soft, add the veggies and let them warm through. Add parsley.
Put some yogurt in a bowl with some dried salad herbs and serve beside the dish.