Ingredients:
How to prepare:
-Place a large pot over high heat add rice and enough water to completely cover rice. Parboil rice for 4 to 5 minutes, remove from fire, wash and drain rice and set aside.

-Dice peppers and onions according to preference ( I diced mine finely, be careful when handling habanero pepper).

-Place a different bowl over medium heat, add olive oil heat for a few minutes.
-To the oil add onions, minced ginger, minced garlic and peppers. Stir fry.

- 2 1/2 cup easy cook rice
- 2 cups coconut milk
- 1 onion
- 1 Habanero pepper
- 1 chilli pepper
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tsp thyme
- 2 tbsp olive oil
- 2 seasoning cubes ( I used knorr cubes)
- Sweetcorn
- Sliced bell peppers
- Salt to taste
- Pepper to taste
- Water
How to prepare:
-Place a large pot over high heat add rice and enough water to completely cover rice. Parboil rice for 4 to 5 minutes, remove from fire, wash and drain rice and set aside.

-Dice peppers and onions according to preference ( I diced mine finely, be careful when handling habanero pepper).

-Place a different bowl over medium heat, add olive oil heat for a few minutes.
-To the oil add onions, minced ginger, minced garlic and peppers. Stir fry.

-Leave coconut milk mixture covered until it begins to boil.

-Add parboiled rice to coconut milk and mix properly completely covering rice with coconut milk ( you can adjust for salt and pepper at this point).

-Cover rice and reduce heat. leave for rice to get ready this would take about 15 to 20 minutes.
-Add sweetcorn and sliced bell peppers (you can use any vegetables of your choice). I diced some left over chicken breast which had already been cooked and added to the rice.
-Mix and leave to steam together for 5 minutes.

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