Monday, October 5, 2009
Cooking Time 30 minutes
Ingredients (serves 4)
1L (4 cups) chicken stock
2 tbs olive oil
1 brown onion, halved, finely chopped
250g (2 1/4 cups) long-grain white rice
1. Place the stock in a medium saucepan and bring to a simmer over high heat.
2. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and cook, stirring, for 2 minutes or until soft.
3. Add the rice and cook, stirring, for 2 minutes or until rice is coated in onion mixture. Add the simmering stock and bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until all the liquid is absorbed. Remove from heat. Use a fork to separate the grains.
4. Divide the rice among serving bowls and top with the spicy bean hotpot to serve.
Good Taste - March 2006, Page 48
Recipe by Gemma Purcell
Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.