Vegetable rice

Ingredients 11
Servings 6


  • 375
    basmati rice
  • 45
    vegetable oil
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 750
    vegetable stock
  • 5
  • salt to taste
  • 410
    whole kernel corn
  • 1
    green pepper, chopped
  • 1
    red pepper, chopped
  • 1
    large carrot, grated


Wash rice under cold running water and drain for 15 minutes. Heat oil and fry onion and garlic until soft. Add rice and stir-fry for 10 minutes, ensuring rice doesn't stick to pan. Add stock, paprika and salt. Stir well, bring to the boil, cover and cook gently for 20 minutes. Scatter corn, peppers and carrots over rice. Cover and cook for a further 10 minutes. Toss lightly with a fork and serve immediately with fish curry (see recipe), and a glass of dry wine.

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