- 1 Boil 500ml of water in your kettle. Heat a little oil in a lidded saucepan over a medium heat, then tip in the rice and stir-fry for 1 min. Add the 500ml boiling water and the Chicken Stock and stir well. Bring it back to the boil then reduce the heat to low, cover with a lid and let it simmer for 10-12 mins, then remove from the heat and keep covered.
- 2 Heat a little oil in a large frying pan over medium-high heat, then add the onion and stir fry for 4 mins. Add the meatballs, sprinkle the Cajun Seasoning evenly over them and stir fry until the meatballs are brown on all sides. (Drizzle a little more oil over the meatballs if they're looking dry.)
- 3 Add the peppers and fry for 3 mins to soften. Pour in the passata and the Hot Pepper Sauce and mix well, then let the sauce cook over a medium heat for 8-10 mins. Taste the sauce, and add 1 tsp of sugar, if desired (see tip at the top of the card).
- 4 Serve the rice with the meatballs and hot sauce on top with some soured cream on the side (if having) which will cool it all down if it's a little spicy for some.