Recipe Index

Ingredients

• 1 cup long-grain white rice, rinsed
• 4 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 garlic clove, minced
• 1 sweet red pepper, finely chopped
• 1 can (15 ounces) sweet corn, drained
• 1 lb potatoes, peeled and cut into small cubes
• 1 carrot, peeled and diced
• 1 chicken stock cube, crumbled (or 2 small bouillon cubes)
• 1 chicken stock cube or 1 cup chicken broth plus 1 cup water
• 2 bouillon cubes are not needed if using the stock cube — use 1 stock cube total
• 1 bunch cilantro, chopped
• Salt and black pepper, to taste

Method

1. Heat the oil in a large pot over medium heat. Cook the onion, sweet pepper, and garlic for 3 to 4 minutes, until softened.
2. Add the potato and carrot and cook for 2 minutes, stirring.
3. Add the rice and corn and stir for 1 minute to coat in the oil.
4. Pour in the water, crumble in the stock cube, and season with salt and pepper. Bring to a boil.
5. Reduce the heat to low, cover, and simmer for 18 to 20 minutes, until the rice and vegetables are tender and the liquid is absorbed.
6. Stir in most of the cilantro, rest covered for 5 minutes, then fluff and serve with the remaining cilantro on top.

Prep: 10 min · Cook: 30 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data