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Savoury Rice with Vegetables

I love having savoury rice in the freezer. It is quick to defrost in the microwave and delicious with seafood, chicken, or pan-fried sausages.
Savoury Rice with Vegetables
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You Will Need:

  • 1 onion, chopped
  • ½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
  • olive oil
  • 1 red bell pepper, pipped and diced
  • 2 t (10 ml) Ina Paarman’s Garlic & Herb Seasoning
  • 1 cup (200 g) long grain rice
  • 2 cups (500 ml) boiling water
  • 2 t (10 ml) Ina Paarman’s Chicken Flavour Stock Powder
  • 1 fresh tomato, skinned and chopped
  • 1 cup (250 ml) frozen peas
  • fresh herbs to garnish eg. snipped chives

Method:

Slowly sauté the onion pre-seasoned with Green Onion Seasoning in 2 T (30 ml) of olive oil until soft and just beginning to colour.

Add the red pepper. Season with Garlic & Herb Seasoning.

Stir-fry for 2 minutes. Add the rice, stir it to absorb the flavours.

Add boiling water and Chicken Stock. Stir through.

Turn the heat right down, put a lid on and simmer for 15 - 20 minutes. Stir in the peas and chopped tomato.

Cover with the lid.

Switch off the heat and leave to stand for 10 minutes. Add a final drizzle of olive oil and loosen with a fork.

Garnish with any available fresh snipped chive, chopped parsley, or finely sliced spring onions.

Savoury Rice with Vegetables

I love having savoury rice in the freezer. It is quick to defrost in the microwave and delicious with seafood, chicken, or pan-fried sausages.
Savoury Rice with Vegetables

You Will Need:

  • 1 onion, chopped
  • ½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
  • olive oil
  • 1 red bell pepper, pipped and diced
  • 2 t (10 ml) Ina Paarman’s Garlic & Herb Seasoning
  • 1 cup (200 g) long grain rice
  • 2 cups (500 ml) boiling water
  • 2 t (10 ml) Ina Paarman’s Chicken Flavour Stock Powder
  • 1 fresh tomato, skinned and chopped
  • 1 cup (250 ml) frozen peas
  • fresh herbs to garnish eg. snipped chives

Method:

Slowly sauté the onion pre-seasoned with Green Onion Seasoning in 2 T (30 ml) of olive oil until soft and just beginning to colour.

Add the red pepper. Season with Garlic & Herb Seasoning.

Stir-fry for 2 minutes. Add the rice, stir it to absorb the flavours.

Add boiling water and Chicken Stock. Stir through.

Turn the heat right down, put a lid on and simmer for 15 - 20 minutes. Stir in the peas and chopped tomato.

Cover with the lid.

Switch off the heat and leave to stand for 10 minutes. Add a final drizzle of olive oil and loosen with a fork.

Garnish with any available fresh snipped chive, chopped parsley, or finely sliced spring onions.

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