Cayenne-Spiced Red Rice with Roasted Peppers & Herbs

🍚🌶️ Cayenne-Spiced Red Rice with Roasted Peppers & Herbs This is a warm, practical rice bowl with fluffy tomato-red grains, sweet roasted peppers, gentle cayenne heat and a bright lemon-herb finish. It is easy enough for meal prep, but colourful enough to feel like dinner rather than leftovers. Yield: 4 bowls Time: about 45 minutes 🛒 Ingredients - 300 g long-grain rice or basmati rice - 650 ml hot vegetable stock - 2 tablespoons olive oil - 1 small onion, finely diced - 2 celery sticks, finely diced, plus celery leaves if you have them - 2 garlic cloves, finely grated or minced - 2 tablespoons tomato paste - 1 teaspoon smoked paprika - 1/4 to 1/2 teaspoon cayenne pepper, to taste - 1 teaspoon fine sea salt, plus more to taste - 2 roasted red peppers from a jar, drained and sliced - 1 tablespoon pepper brine or lemon juice - 1 lemon, zested and juiced - 1 small handful parsley, coriander or chives, chopped - Black pepper For the quick pepper oil: - 2 tablespoons olive oil - 1 teaspoon roasted pepper brine or lemon juice - Pinch of smoked paprika - Pinch of salt 👩‍🍳 Method 1. Heat the oven to 190C / 375F. Rinse the rice in a sieve until the water runs mostly clear, then drain well. 2. Warm 2 tablespoons olive oil in an oven-safe pot over medium heat. Add the onion and celery with a pinch of salt. Cook for 5 to 6 minutes, until softened but not browned. 3. Add the garlic, tomato paste, smoked paprika and cayenne. Cook for 1 minute, stirring, until the tomato paste darkens slightly and smells sweet. 4. Stir in the drained rice so every grain is coated in the red spice base. Add the hot stock and sliced roasted peppers. Stir once, cover tightly and transfer to the oven. 5. Bake for 22 to 25 minutes, until the stock is absorbed and the rice is tender. If the rice still tastes firm, add a splash more hot stock, cover and bake for 5 minutes longer. 6. Let the pot rest, still covered, for 10 minutes. This helps the grains finish steaming and keeps the texture fluffy. 7. Mix the quick pepper oil in a small bowl. Fluff the rice gently with a fork, then fold in lemon zest, a squeeze of lemon juice and most of the herbs. 8. Serve in bowls with extra herbs, black pepper, celery leaves and a drizzle of pepper oil. 🍋 Serving and storage Serve with cucumber salad, yogurt, fried eggs, grilled chicken, halloumi or roasted chickpeas. Store in the fridge for up to 3 days. Reheat with a splash of water or stock, then add fresh lemon and herbs after warming. Save this one for a colourful, low-effort rice bowl that still feels properly cooked. ✨ Tasteloom.club - easy recipes for everyday cravings