Source: National Health and Medical Research Council or based on material provided by the National Health and Medical Research Council.
1 cup rice
1 teaspoon olive oil
1 small onion, chopped
1 clove garlic, crushed
425g can chopped tomatoes with herbs
1 fresh red chilli, seeded and chopped
1/3 cup red or white wine (optional)
1 medium red capsicum, seeded and chopped small
1 cup frozen peas
350g white fish fillets, cut into small pieces
100g scallops or scallop pieces (optional)
1 bunch English spinach, washed, drained and chopped
Cook rice following packet directions. Heat oil in pan and cook onion and garlic until softened. Add tomatoes, chilli and wine and simmer for 5 minutes. Stir in cooked rice, capsicum, peas, fish and scallops, cover and cook for 5 minutes or until fish and capsicum are cooked. Stir through spinach until wilted and mixed well with all ingredients.
Hot tip! Prawns may replace the scallops, and other vegetables may be used, such as green beans, sweet corn and snow peas. You can use frozen fish in this recipe.
