Archive of BBC Food Recipes

Timbales of spicy rice with sweet red pepper dressing

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook


  1. For the spicy rice, heat the oil in a medium pan, add all the spices and the sesame seeds and cook gently for 1-2 minutes.

  2. Add the rice and stir well to coat all the grains.

  3. Add the chicken stock, bring to the boil and boil for 8-10 minutes, or until the rice is tender.

  4. Lightly grease two cups or timbales with the vegetable oil and press the rice into them. Turn the rice out onto serving plates.

  5. For the dressing, heat the olive oil in a small pan over a medium heat and fry the red pepper for 3-4 minutes. Add the garlic and cook for a further minute. Add the water, wine and sugar, season with salt and freshly ground black pepper and simmer for 3-4 minutes. Add the parsley, then blend the mixture with a hand blender until almost smooth.

  6. To serve, pour the red pepper dressing around the rice timbales and garnish with orange wedges and parsley.


For the spicy rice

  • 1 tbsp olive oil
  • pinch ground mixed spice
  • ½ tsp ground turmeric
  • pinch dried oregano
  • ½ tsp dried chilli flakes
  • 1 tsp coriander seeds, crushed
  • 2 tsp sesame seeds
  • 150g/5½oz long grain rice
  • 300ml/12fl oz hot chicken stock (vegetarians can substitute with vegetable stock)
  • vegetable oil, for greasing
  • ½ orange, cut into wedges, to garnish
  • chopped fresh parsley, to garnish

For the red pepper dressing

  • 1 tbsp olive oil
  • 1 red pepper, chopped
  • 1 garlic clove, chopped
  • 50ml/2fl oz boiling water
  • 50ml/2fl oz white wine
  • 2 tbsp soft brown sugar
  • salt and freshly ground black pepper
  • 1 tbsp chopped fresh parsley

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