Fragrant chilli and almond rice
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook
Method
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In a pan, cook the rice in the stock for about ten minutes, or until tender. Drain off any excess liquid.
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Heat the oil and butter in a frying pan and gently fry the onion and chilli until softened, about 4-5 minutes. Add the cooked rice to the pan and stir in the chopped herbs.
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Pack the rice into a small bowl and invert onto a serving plate. Tap gently and lift the bowl off. Scatter the toasted almonds over the top and serve.
Ingredients
- 150g/5½oz jasmine rice
- 400ml/14fl oz chicken or vegetable stock
- 1 tbsp olive oil
- 25g/1oz butter
- ½ onion, finely chopped
- ½ red chilli, chopped
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh coriander
- 50g/2oz toasted flaked almonds, to serve
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