1/2 red capsicum, coarsely chopped heavy-based saucepan over moderately high heat. Cook and stir onion and garlic for 3 minutes or until soft. Add bay leaf and allspice; cook and stir for 30 seconds or until fragrant. Add the rice and zest; stir to coat in butter mixture. Add the water and crumbled stock cube. Bring to the boil. Reduce heat; simmer, covered, for (craters appear on surface). Remove from heat. Stand, covered, for 5 minutes (don&# 226;ÂÂt lift lid). Stir with a fork to separate grains. heat. Add mince; cook, stirring to break up lumps, for 4 minutes or until browned. Add the chickpeas and capsicum; cook and stir for 4 minutes or until capsicum is tender. stir for 1 minute or until heated and combined. Stir in parsley. PHOTOGRAPHY RODNEY MACUJA, ROB SHAW & JOHN PAUL URIZAR
2 Heat the butter and oil in a medium
3 Add rice to mince mixture; cook and
Servings 4 servings
- Amount Per Serving
- % Daily Value *
- Total Fat 28.6g44%
- Saturated Fat 15.7g79%
- Cholesterol 89.1mg30%
- Sodium 193.3mg9%
- Total Carbohydrate 35.6g12%
- Dietary Fiber 4.8g20%
- Sugars 1.8g
- Protein 14.9g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
3cm, absorbed, boiling, chicken, chickpeas, cube, cups, flatleaf, frying, heat, lamb, large, leaves, lemon, meanwhile, mince, minutes, moderate, over, pan
