Kernels of corn and small pieces of carrot and pepper make this a colourful accompaniment. It tastes great with grilled or baked chicken, and can also be used as a filling for baked fish. In Tanzania, the rice is often served with a delicious fresh relish called Kachumbali (which I didn’t make).
Recipe from “The African and Middle Eastern Cookbook” by Josephine Bacon and Jenni Fleetwood
Serves 4; Preparation time 20 mins; Cooking time 30-35 mins
- 350 g basmati rice
- 3 tbsp vegetable or sunflower oil
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 750 ml vegetable stock or water
- 115 g corn kernels
- ½ red or green pepper (or capsicum), deseeded and cubed
- 1 large carrot, peeled and grated or cubed
- Wash rice in a sieve under cold running water, then leave to drain for abt 15 mins.
- Heat oil in a large pan and fry onion for a few mins over a medium heat, till just soft.
- Add rice and stirfry for abt 10 mins, taking care to keep stirring all the time so that rice doesn’t stick to pan.
- Add garlic and stock or water and stir well.
- Bring to the boil and cook over a high heat for 5 mins.
- Then reduce heat, cover and cook rice for 20 mins.
- Scatter corn kernels over rice, then scatter pepper on top and lastly, sprinkle over carrot.
- Cover tightly and steam over a low heat till rice is cooked.
- Then mix ingredients together with a fork and serve immediately.
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