Indian Rice Bowl
Serves 4
No Count recipe
Full Choice 4 pts per serving
frylight
1 onion
3 crushed garlic cloves
1" fresh ginger, grated
110g basmati rice
½ tsp ground turmeric
900ml chicken stock
400g cooked chicken
110g frozen peas
Spray a large pan with frylight and cook the onion, ginger
and garlic until softening. Add the rice and turmeric and then the stock.
Season and simmer for 10 mins. Stir in the chicken and peas. Simmer
10 mins before serving.
Note: Add curry powder or chilli powder for a bit of extra heat.
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