Straight out of the freezer and into a pot, you can cook our Curcuma Rice with Peppers.
Do not de-freeze prior to cooking!
Our Curcuma Rice with Peppers is a nutritious dish that cooks in minutes. It is an ideal side for meat, fish or poultry dishes, or can be served as a main course, as part of a balanced diet.
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|Per 100g||Per 150g (1 portion)|
|of which saturated||0.06g||0.09g|
|of which sugars||1.0g||1.5g|
Refrigerator: 24 hours
Freezer -6˚C: 1 week
Freezer -12˚C: 1 month
Freezer -18˚C: see best before
Curcuma rice, tomato, red pepper, green pepper, yellow pepper, onion
Without defrosting, empty the contents into a deep-frying pan or cooking pot and brown them with 2 tablespoons of olive oil for 5 minutes on high heat. Add 1 ½ cups of water, and salt and pepper to taste. Simmer for about 15 minutes, while stirring and adding water as needed.