Skip to:
Skip to:
Sauté the leeks and garlic in olive oil for 3 minutes.
Add the spices and fry for a further 2 minutes.
Add the peppers and rice and cook for 3 minutes.
Mix the tomato puree with 2 tablespoons water and add to the pan.
Add the tomatoes, stock pot and water to the pan, and simmer, covered for 25 minutes, stirring occasionally, adding water if needed.
To serve season with Robertsons Freshly Ground Black Pepper and garnish with fresh watercress.