My Savoury Rice

It is possible to serve savoury rice as a complete meal as you can add vegetables and various meats or fish to suit your taste.


2 Tbsp Rapeseeed Oil
200 g Long Grain Rice
1 Carrot, peeled and diced finely
1 Onion, peeled and diced finely
2 Celery Sticks, diced finely
1 Red Pepper, deseeded and diced finely
90g Peas
90g Green Beans, diced
200g Sweet Corn Kernels
1 Tbsp Tomato Puree
3 Tomatoes, skinned, deseeded and diced finely
2 Garlic Cloves, peeled and crushed
500 g Chicken Stock
25g  Flat Leaf Parsley, leaves picked and chopped
Sea Salt and Freshly Ground Black Pepper to your taste


Heat the Rapeseed Oil in a pan and add the Onion, Celery, Carrot and Red Pepper
Fry over a medium heat for about 5 minutes until softened but not coloured
Add Rice and stir to cover the grains in the Oil
Add the Tomatoes and Chicken Stock and bring to the boil
Simmer for 6/7 minutes
Reduce the heat and add the Sweetcorn, Beans, Peas and Tomato Puree
Simmer gently until the Rice has absorbed all the liwuid, about 10/12 minutes
Add the crushed Garlic and stir
Season with the Salt and Black Pepper
Scatter over the Parsley and serve