Spicy Rice

Yields: 2 people



  1. Finely chop the green onions (put the tops aside, these will be used to finish)
  2. De seed and quarter the chillies and then finely chop
  3. Add the onions & chillies to a thick bottomed pan and cook until translucent
  4. Add the crushed garlic and cook for a further minutes, then add the uncooked rice
  5. Cook for 3 minutes whilst stirring until the rice is golden
  6. 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)
  7. Put the lid on and turn down to low, cook for 20 minutes stirring every five minutes (put the lid back on asap!)
  8. Once the liquid is gone and the rice is cooked, turn off and leave the lid on for 5 minutes.
  9. Fluff the rice with fork and add the chopped green onion tops