Savoury Rice Recipe

It's less than 3 weeks til Christmas! I'm pretty excited, just put up a few decorations at work as my boss is out for the week. No more bah humbug for him! haha

Saw this yesterday on Facebook and laughed!

Anyway, I thought I'd share a super easy, regular weekday dinner of ours. This recipe has evolved over the years from something I used to make, with some additions my mum made... and this is the most regularly used version, but tweak it to what you have.

This made 4 decent sized portions and worked out at 3 syns for the entire pan. I counted it as 1 syn per portion, rounded up and had I not been feeding 4 of us, I would've had a third of it and kept a third for lunch today. You could also use curry powder instead of paste, if you want to keep this free, or leave it out altogether and add some herbs and spices instead. But here's how I made this version.

The beans etc are approximates, if you want to chuck in a whole can do it. If you want to add more or less peas/sweetcorn or any other veg, do it!

Savoury Rice
Serves: 3-4
Syns: 3 in the whole recipe; omit or swap the curry paste with powder to make this syn-free

Ingredients
Frylight
1 onion, diced as finely as you can be bothered
1 pepper, colour of your choice or a bit of both, diced as above
1/2 a tin of kidney beans
1/2 a cup or so of sweetcorn
1+1/4 cups of basmati rice, dry
Veggie stock
2 tablespoons of korma (or other curry) paste (I used Pataks)
1/2 a cup or so of peas
Salt & Pepper to taste

Method
In a non-stick frying pan (the non-stick bit is important!), fry the onion in frylight for a few minutes, then add the peppers and fry a few more minutes. Place basmati rice into a sieve and rinse under cold water. Add to the pan. Add 3 cups of stock (or in my case 3 cups of water and two vegetable oxo cubes) and the curry paste. Stir well.

Add the beans and sweetcorn and mix through. Turn to a simmer, cover* and leave to simmer for 15 minutes, stirring occasionally.

After 15 minutes, add the peas, stir through and switch off the heat. Replace the lid and leave to sit for around 5 minutes. Fluff with a fork, taste to see if it needs salt and/or pepper and then serve.

I love the leftovers cold the next day but if you are going to do this, make sure you keep refrigerated until you eat it or if you're going to reheat, make sure you do so until it's super mega boiling hot. Like liquid hot magma-hot! Reheating cold rice is when it becomes a danger zone, so either eat really cold or piping hot!!

*If your pan doesn't have a tight fitting lid, use foil.

What's your favourite easy weekenight meal?

Sal xXx