Sweet Potatoes with leek and rice recipe
Prep Time: 20 mins |Cook Time: 25 mins Gluten Free, Wheat Free, Vegetarian, Dairy Free
- 1 pack 800g of sweet potatoes
- 100 g of frozen sweetcorn roughly
- 100 g of frozen peas roughly
- 300 g basmati rice
- 3 leeks
- 2 peppers any colour
- Drizzle of vegetable oil or sunflower oil
- Sprinkling of paprika
- Gluten Free Chicken Stock Cube or vegetable stock cube
Wash and scrub the potatoes and peel skin. (You can keep skin on if you prefer)
Cut potatoes into slices. (Mine were quite chunky chips)
Slice the peppers and cut the leeks.
Heat oven to 200ºC/Fan oven 180ºC .
Line an ovenproof dish with greaseproof paper or tin foil and lay the sweet potato chips in the dish. Drizzle the chips with oil, salt and paprika.
Place sweet potato chips in oven for around 20 mins or so and keep turning until chips are nice and golden.
In a large saucepan, fill almost halfway with boiling water and add your rice, peas and sweetcorn. Once water has almost dissolved, add in another cup full of water and then stir a bit until water has dissolved and rice is fluffy.
In a large frying pan, fry the peppers and the leeks until soft. Add in the cooked rice and 230ml of chicken stock to the pan and mix in well.
When rice is piping hot and the chips are nice and tender and golden you can serve!