- 2 cups basmati rice.
- 1 medium tomato, diced.
- 1 small red bell pepper, diced.
- 1 small onion, finely chopped.
- 3 large garlic cloves, finely chopped.
- ½ cup frozen peas.
- 4 cups boiling chicken stock.
- 2 tbsp lemon juice.
- 2 tbsp corn oil.
- 2 tbsp soy sauce.
- 1 ½ tsp turmeric.
- ¼ tsp chili flakes.
- ¼ tsp salt.
Directions:
1. Heat the oil in a medium-sauce pan over medium-high
heat. Add the chopped onion and sauté for 3 minutes, or until softened.
2. Add the garlic and chili flakes to the onion and sauté
for 1 minute, or until fragrant.
3. Add the diced red bell pepper, tomatoes, and peas to
the mixture and sauté for another minute.
4. Add the rice to the mixture and stir for another
minute.
5. Add the bouillon chicken stock, lemon juice, soy
sauce, and turmeric to the rice mixture. Stir until well combined, then cover
and cook for 8 minutes, or until the rice has absorbed most of the liquid.
6. Reduce the heat to low and simmer for 20 minutes, or
until the rice is fully cooked.
7. Gently fluff the rice with a large fork, cover, and
let it rest for 10 minutes before serving.