Recipes
Spicy Rice
Copying methods from a risotto or paella, this recipe begins by frying off the ingredients and then adding the rice dry. Frying the rice sucks up the flavour you have kicked off in the pan. Once you have cooked off the rice you add your stock and ketchup, put the lid on! You will probably want to stir the rice as it cooks to stop it sticking, but do this quick and try not to let too much of the steam out!
Ingredients for Spicy Rice – Green Onions, Garlic, Chillies, Rice, Chicken Stock, Cayenne Pepper & Tomato Ketchup
Finely chop the whit part of the onions & chillies to fry – use the tops of the green onions for finishing
Cook the garlic and chillies for a few minutes and then add the rice
Once the rice got some colour on it add the stock
How much can you squeeze in one go? If you are boring that’s 200ml to you
Fluff the rice up once it has sucked up the liquid and serve!
Spicy Rice
Yields: 2 people
- 200g Rice
- 500ml Chicken Stock
- 200ml Tomato Ketchup
- 3 Green Onions
- 2 Chillies
- 2 Garlic Cloves (crushed with a garlic press)
- 1tsp Cayenne Pepper
- Finely chop the green onions (put the tops aside, these will be used to finish)
- De seed and quarter the chillies and then finely chop
- Add the onions & chillies to a thick bottomed pan and cook until translucent
- Add the crushed garlic and cook for a further minutes, then add the uncooked rice
- Cook for 3 minutes whilst stirring until the rice is golden
- Add the stock then 200ml of Tomato Ketchup or as much as you can squeeze in one go (this doesn't work with glass bottles)
- Put the lid on and turn down to low, cook for 20 minutes stirring every five minutes (put the lid back on asap!)
- Once the liquid is gone and the rice is cooked, turn off and leave the lid on for 5 minutes.
- Fluff the rice with fork and add the chopped green onion tops
- Preparation time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
