Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Sauté the vegetables
Heat a frypan over medium-high heat with 1 tbsp oil. Slice leek and capsicum. Dice carrot. Add to pan as you go along with 1 cinnamon quill. Cook for 5 minutes until softened. Dice and add tomato.
3. Add lentils
Pour in lentil and currant mix. Add 1/2 crumbled stock cube and 1 tbsp cumin to pan. Stir to combine.
4. Simmer the lentils
Pour in chopped tomatoes and 2 tins of water. Cover and simmer for 18-20 minutes until lentils are tender.
5. Stir through olives
Drain and stir through olives. Season to taste with salt and pepper. Stir through 1/4 cup water to loosen if needed.
6. Finish and plate
Divide rice and picadillo among bowls.
There will be 2 cinnamon quills in the packet. Reserve 1 for recipe 2 if you haven’t cooked it already.
Add 1/2-1 tsp ground turmeric to the rice for a lovely yellow colour!
Basmati rice, 300g
Leek, 1/2 *
Green capsicum, 1
Cinnamon quill, 1 *
Lentil/currant mix, 1 packet (200g)
Chopped tomatoes, 400g
Green olives, 1/2 jar *
From your pantry
Oil (for cooking), salt, pepper, stock cube (1/2), ground cumin