Ingredients:
- 1 tablespoon olive oil
- 2 peppers, 1 red, 1 yellow, diced
- 1 onion, chopped
- 2 cloves garlic, crushed
- 175g wholegrain rice
- 600ml chicken stock
- 250g cherry tomatoes
- 100g spinach
- 50g California walnuts, chopped
- ½ x 25g pack basil, shredded
- 4 x 120g cod fillets
Preparation:
- Heat the oil in a large frying pan and fry the peppers and onion for 5 minutes, add the garlic and fry for a further 2 minutes.
- Add the rice and stock, cover with a lid and cook for 15 minutes. Add the tomatoes, cover and cook for 5 minutes. Season.
- Stir in the spinach, Walnuts and basil and nestle in the cod, recover and cook for 5-7 minutes until the fish is cooked and the rice is tender.
Cooks tip: Try with salmon or hake fillets too.