1 tbsp olive oil
1 chopped onion
400g can chopped tomato and herbs mix
Peppadew® Mild Piquanté Peppers chopped
1 tsp light, soft brown sugar
1 tsp soy sauce
1 400 G can of kidney beans
2 cod or hake fillets
1 tbsp caper berries
Generous serving of feta to top
Boil water and add salt. Pour water (for every cup of rice, use 1 3/4 cups of water) into a large saucepan with a tight-fitting lid.
Pour in rice to the boiling water.
Stir once, or just enough to separate the rice.
Cover the pot and allow to simmer.
Fluff rice with a fork.
Heat the oil in a frying pan, add the onion, then fry for 5-8 mins until lightly browned Stir in the tomatoes, Peppadew® mild piquanté peppers chopped and sugar and soy sauce, then bring to the boil. Add the kidney beans.
Simmer 5 mins, then slip the cod/hake fillets into the sauce. Cover and gently cook for 8-10 mins until the cod/hake flakes easily. Serve with brown rice and sprinkle with feta and chopped parsley and caper berries.