Rice and Corn v1.01 03/04/19 © web design
Rice and Corn
Method
2. In a large saucepan, heat 2 tbsp Extra Virgin Olive Oil over MEDIUM HEAT.
Add 1 tsp Garlic Paste
1 tsp Ground Cumin
1 tsp Salt
2 tbsp finely chopped Cilantro.
3. Add 250g Tomato Sauce,
200g Sweetcorn,
100ml Chicken Broth.
Turn up heat to medium high and bring to boil then simmer.
4. Once Rice is cooked, Add rice. Bring back to boil. Cover and turn off heat. Let stand 5 minutes or until tomato and chicken broth is absorbed.
Serve with main dish
To freeze, put steaming rice immediately into sealed container and straight into freezer. This guarantees the moisture in the rice.
1. Boil 240g Rice as per Chinese recipe. (20 - 25 minutes)
Use 3 cups of water.
Also Boil Kettle for Chicken Broth.
Serves: 4
Preparation: 10 minutes
Cooking time: 25 minutes
Stir constantly, cook until spices becomes aromatic – about 1 minute.