PEPPER AND CORN RICE

1. 1

   Put corn oil and rice in a fairly large pan and brown

2. 2

   Dissolve stock cubes and garlic in 1ltr of hot (not boiling) water then add salt, pepper and basil

3. 3

   Drain sweet corn and add to the liquid then add the liquid to the rice

4. 4

   Bring to boil and then simmer until most of the liquid is absorbed (around 95%) then turn off the heat and leave to stand in the pan for around ten minutes .

5. 5

   Transfer into a plastic box and leave to cool

6. 6

   You can then keep it in the fridge for at least 5 days and just use as needed ie: stir fry , egg fry or just heat in micro wave for a couple of minutes and eat as is.

* Per serving · 4 servings · Values may vary.

No additional tips available.