Spicy Rice

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    tbsp olive oil

  • 6

    spring onions, chopped

  • 1

    celery stalk, finely chopped

  • 3

    garlic cloves, finely chopped

  • 2

    green peppers, deseeded and chopped

  • corn kernels, cut from 1 ear fresh corn

  • 2

    fresh mild green chillies, deseeded and finely chopped

  • 250

    g/9 oz long-grain rice

  • 2

    tsp ground cumin

  • 600

    ml/20 fl oz chicken or vegetable stock

  • 2

    tbsp chopped fresh coriander

  • salt and pepper fresh

  • coriander sprigs, to garnish

Directions

Heat the oil in a large, heavy-based saucepan over medium heat. Add the spring onions, celery and garlic and cook for 5 minutes, or until softened. Add the peppers, corn and chillies and cook for 5 minutes. Add the rice and cumin and cook, stirring to coat the grains in the oil, for 2 minutes. Stir in the stock and half the chopped coriander and bring to the boil. Reduce the heat, cover and simmer for 15 minutes, or until nearly all the liquid has been absorbed and the rice is just tender. Remove from the heat and fluff up with a fork. Stir in the remaining chopped coriander and season to taste with salt and pepper. Let stand, covered, for 5 minutes before serving. Serve garnished with coriander sprigs.

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