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Super savoury rice

5cffea8b733c180287f6c6bd16eee799

Prep time
10 mins

Cooking time
30 mins

Effort
Medium effort

Serves
4

  • 1 tsp vegetable oil
  • 1 medium onion, finely chopped
  • 100g closed-cup mushrooms, sliced
  • 150g easy-cook long grain white rice
  • 300ml reduced-salt vegetable or chicken stock
  • 75g frozen peas
  • 100g baby sweetcorn, sliced
  • 1 tsp curry powder
  • 1 tomato, chopped

1

Heat the oil in a saucepan and fry the onion for 2-3 minutes, then add the mushrooms and cook for a further 2 minutes.

2

Stir in the rice, then add the stock, peas, baby sweetcorn and curry powder. Stir well. Bring to the boil, turn down the heat and simmer for about 15-20 minutes, until the rice is tender, adding more water if necessary.

Add a pinch of dried chilli flakes or mixed dried herbs to flavour the rice.

3

Serve the rice in bowls and sprinkle the tomato on top.

Add 100g of frozen mixed vegetables instead of the baby sweetcorn.