Fragrant Chilli and Almond Rice

Cook jasmine rice in stock, sauté with onion and chilli, then finish with fresh herbs and toasted flaked almonds.

Cook Time

15 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

25
g

Butter

GrainsCereals

150
g

Jasmine Rice

Liquids

400
ml

Chicken Stock

Or vegetable stock

NutsSeeds

2
tbsp

Parsley

Fresh, chopped

2
tbsp

Coriander

Fresh, chopped

50
g

Almonds

Toasted flaked

OilsFats

1
tbsp

Olive Oil

Vegetables

0.5
piece

Onion

Finely chopped

0.5
piece

Red Chilli

Chopped

Steps

Cook the rice in the stock for 10 minutes or until tender, then drain excess liquid.
Heat the oil and butter in a frying pan and fry the onion and chilli for 5 minutes until soft.
Add the rice to the pan and stir in the chopped herbs.
Pack the rice into a small bowl, invert onto a plate, and scatter with toasted almonds.