Easey peasey rice supper

Oh yum, have just cooked another experimental dish and it has left me smacking my lips so I just had to share it with you! Whether you will have the same reaction is up to you!

I’m not going to put any amounts or weights in this recipe, because its not crucial and it all depends on what quantity you wish to cook!

Easey Peasey Rice Supper

Finely chop  a quarter (or more) of an onion and cook in butter in a frying pan until translucent;
Add some easy cook white rice (as much as you need) to the pan. (Technically if you are making a risotto you should use Italian arborio rice as it gives a lovely ‘glutinous’ risotto, but it’s expensive, so I use easy cook rice with lots of liquid and I find that the result is just as scrummy.)
Add boiling water to a vegetable stock cube (as per the instructions);
Add some frozen peas to some salted, boiling water;
After they reach boiling point add some tinned sweetcorn;
Keep stirring the rice in the frying pan gradually adding the stock;
When the stock has been added, add the liquid from the peas and sweetcorn;
Then add some Tesco’s cooked chicken tikka pieces and a generous spoonful of sweet mango chutney;
Keep stirring and make sure it doesn’t stick, add more liquid if necessary;
Cover and turn down the heat.

When fully cooked, serve up, and enjoy!

Mmm, think I’ll go and have a little more, it is, indeed, very ‘moreish’.

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