Ingredients:
☐ 2 tbsp Olive Oil (you could use infused Oil, such as Chilli, Garlic, etc)
☐ 1½ cups Basmati Rice
☐ 3 cups Chicken Stock
☐ 1 can diced Tomatoes (or 4 small tomatoes, diced)
☐ 1 x 420g can Corn Kernels
☐ 1 small Onion, diced
☐ 1-2 tsp minced Garlic
☐ 1-2 Red Chilli (to your liking)
☐ 1 tsp Smoked Paprika
☐ ½ cup chopped Parsley
☐ 1 cup chopped Coriander
☐ Salt & Pepper to taste
Method:
- In a food processor, puree: onion, garlic, chilli, smoked paprika, parsley, coriander. Once finely chopped, add ½ cup of the chicken stock and pulse until smooth.
- In a large pan that has a lid, heat oil on a high heat then add rice and stir to coat the grains.
- When the rice is lightly browned, add the puree into the pan and cook for a couple pf minutes. Add the remaining chicken stock and bring to the boil. Reduce to a low heat and allow to simmer for 12 minutes (or check the package instructions for cooking time).
- Remove from heat and put a lid over the rice. It is a good idea to place a clean tea-towel over the pot before you put the lid on, this will collect evaporating steam, so you don’t get too much condensation/liquid forming and dripping into the mixture, a great trick for any hot or warm dishes you need to keep covered. Allow it to sit for 20 minutes to keep cooking in the heat and steam.
- Use a fork to fluff the cooked rice before serving.
Note:
You can use a chipotle chilli if you can get hold of them instead of the chillies and smoked paprika – you can buy them at some specialty deli’s that stock Mexican ingredients. My local Mexican restaurant sells select Mexican groceries to the public, ask around.
Try swapping the Coriander for Basil for an Italian flavour.