Saturday, April 26, 2014

Vegetable Rice


1 1/2 tablespoons olive oil

1 medium red onion, finely chopped

1 cup white long-grain rice

1 teaspoon cumin seeds

1/2 cup hot chilli sauce

1 teaspoon smoked paprika

2 cups chicken stock

200g green beans, trimmed, cut into 2cm lengths

300g can corn kernels, drained

1 medium red capsicum, finely chopped

1/2 cup finely chopped fresh coriander leaves

Hot chilli sauce and lime wedges, to serve


Heat oil in a large saucepan over medium heat. Add onion, rice and cumin. Cook, stirring, for 2 to 3 minutes or until rice is coated. Add sauce and paprika. Cook, stirring, for 1 minute or until fragrant.

Add stock and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 minutes or until rice is tender. Set aside, covered, for 5 minutes. Use a fork to separate grains.

Meanwhile, cook beans in a saucepan of boiling water for 1 to 2 minutes or until tender. Drain. Refresh under cold water. Drain.

Add corn, beans, capsicum and coriander to rice mixture. Stir gently to combine. Serve with chilli sauce and lime wedges.

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