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Preparation:

  • Oil, Sunflower 33 ml
  • Onion (finely diced) 200 g
  • Garlic (crushed) 3 g
  • White rice (uncooked) 175 g
  • Red peppers (finely sliced) 90 g
  • Green peppers (diced) 70 g
  • Yellow patty pans (diced) 85 g
  • Baby marrow (diced) 127 g
  • Carrots (cut into rounds) 75 g
  • Water (cold) 410 ml
  • Parsley (washed and chopped) 2 g
  1. Preparation:

    • Heat the sunflower oil in a large pan. Add the onion, garlic, uncooked rice and vegetables and cook together until the vegetables are soft.
    • Add the Knorr Chicken Stock Granules, water, Knorr Aromat Naturally Tasty, Knorr Tomato Pronto and Robertsons Origanum.
    • Cover the pan and bring to the boil, reduce the heat and cook the mixture until there is no liquid left and the rice is soft (about 20 min).
    • Remove the pan from the heat and stir in the parsley before serving.
  2. Chef's Tip:

    • Stir the rice regularly to prevent it from sticking and burning.