INGREDIENTS

1/2 cup brown rice
colored bell peppers
a bunch of spinach
dash of olive oil
half onion
1/2 cup peas
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp thyme
a few slices of any yellow cheese to cover the top

METHOD

Place the rice in a pot with 1 and a half cups water and bring to the boil.
In the meantime, in another pot, fry the onion in olive oil until brownish.
Add the bell peppers and peas and continue frying until peppers soften.
Add the spices.
Add the spinach and a bit of water. Cover to steam all the vegetables.
In about 5-10 minutes, uncover.
When the rice has soaked most of the water, remove from the cooker and add to the veggie mixture.
Pre-heat oven to 180°/356°F.
Mix the rice and vegetable mixture well and add a dash of coconut milk to it.
Place in an oven-safe dish and smooth the mixture out.
Cook in the oven for about 15-20 minutes.
Take out the oven and place the cheese slices on top.
Put back in the oven and bake for a further 20 minutes or until the cheese is as brownish as you prefer.
Let cool, slice and enjoy!

*NOTE: this served around 3 average portions. If you need to increase the servings, feel free to increase the rice proportions, the size of the pan used, the amount of vegetables, etc.

It’s best served with a spoonful of yogurt 🙂