PEPPER AND CORN RICE

Name: PEPPER AND CORN RICE
Total time: 1200 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 tbsp corn oil; 500 grams long grain rice; 1 tsp crushed garlic; 4 grams fresh ground black pepper; 1 pinch salt; 4 chicken stock cubes; 1 tbsp levelled basil; 1 can sweet corn; 1 liter hot water

metalligazza @cook_3622148

base rice

metalligazza @cook_3622148

base rice

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Ingredients

20 mins

10 servings

1 tbspcorn oil
500 gramslong grain rice
1 tspcrushed garlic
4 gramsfresh ground black pepper
1 pinchsalt
4chicken stock cubes
1 tbsplevelled basil
1 cansweet corn
1 literhot water

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Steps

20 mins

1

Put corn oil and rice in a fairly large pan and brown
2

Dissolve stock cubes and garlic in 1ltr of hot (not boiling) water then add salt, pepper and basil
3

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

Transfer into a plastic box and leave to cool
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.