Recipe Phillippa Cheifitz

House and Leisure Food - - HL FOOD -

1–3T olive oil 1 onion, chopped 1 red pep­per, chopped 1 fat gar­lic clove, crushed 1 red chilli, chopped 1t ground co­rian­der 1t ground cumin ½t chilli pow­der 1½ cups Amer­i­can rice 1×400g tin chopped toma­toes ½t dried ore­ganum 1t salt 1 tin red beans (op­tional) co­rian­der leaves, to gar­nish shred­ded chicken, to serve

Heat the olive oil in a saucepan and soften the onion and red pep­per. Stir in the gar­lic, chopped chilli, spices and rice for a minute or two. Add the toma­toes, ore­ganum and salt, and cook for a few min­utes. Fill the tomato tin with wa­ter and add to the mix­ture, then bring to a sim­mer.

Add the drained, rinsed beans, if us­ing. Re­duce the heat, cover and cook for 15 to 20 min­utes or un­til the rice is ten­der and the liq­uid ab­sorbed. Sea­son to taste and gar­nish with co­rian­der leaves. Serve with shred­ded chicken.

Serves 6

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