Ingredients:
1 1/2 cups parboiled rice
1 cup chopped carrots
2 chopped onions
1 handful of green peas (boiled)
 2 handfuls chopped spring onions
2  chopped green peppers
2 diced red bell peppers
3 tbsp ground scotch bonnet, garlic, curry  and mint leaves
2 stock cubes
1 tsp Asmie's Kitchen Ground pepper
1 tsp salt
1 tbsp Ajarsa curry
1/2 tsp Ajarsa Moroccan spice
3-5 tbsp oil

 Method
Heat the oil in a pan. Add the ground garlic, scotch bonnet, mint and Curry leaves. Fry for 30 seconds on low flame. Add the chopped onions and stir fry till almost translucent. Add the chopped carrots and stir fry for 5 minutes. Increase the flame to medium. Add seasonings and spices, stir.
  Add the parboiled rice little at a time stirring. Then add the vegetables; red bell peppers, green bell peppers, spring onions and lastly, green peas. Stir well to combine. Reduce the flame to low. Cool for 5-7 minutes. Remove from the fire and serve.
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