This is a wonderful quick meal that will feed up to four people. I like to use basmati rice rather than risotto rice. You can make it as spicy as ever or reduce the spices if you are not a fan of hot foods. I use the spices that go into a normal curry. The taste is extravagant and does not require salt.

Ingredients

• 2 tablespoons of olive oil
• 1 tablespoon of garamasala
• 1 teaspoon of tumeric
• 1 tablespoon of cumin
• 1/2 teaspoon of chili power or flakes
• 1 onion
• 7 mushrooms
• 1 red/yellow/green pepper
• Pack of back bacon (remove fat)
• Mug of basmati rice
• 2 vegetable or chicken stock cubes
• 2 mugs of boiling water

Method of cooking

• Add the oil to the pan and let it heat up.

• Cut the onion and add to the heated oil.

• Add the tumeric, garamasala, chilli, and cumin and coat the onions in the mixture.

• Cut up the mushrooms and peppers and add to the pan.

• Add a little water to the pan if the paste has already soaked up the oil.

• Cut up the bacon into strips and add to the pan.

• Measure the basmati rice and add to the pan. Crumble the stock cubes over the rice.

• Heat some water in the kettle and pour out two mugfuls of boiling water.

• Bring to the boil and then simmer for around 15-20 minutes, until the rice is cooked or has absorbed the water.

This is a quick healthy nutritious meal that contains three of the daily fruit and vegetables, adds healthy protein from the bacon, and supplies carbohydrates from the basmati rice. The spices boost the health of the immune system and boosts the metabolism slightly. You could add different vegetables. Others that work well in this recipe is celery, broccoli, and potatoes, or add them all for a healthier kick.