Yellow Rice recipe

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  • Serves 6
  • 15 mins to prepare and 25 mins to cook
  • 239 calories / serving
  • Healthy
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TWC 06 Recipe 2 Yellow Rice hero

Heat the olive oil in a large saucepan over a medium-high heat. Add the onion, garlic, tumeric and cumin and sauté until the onion is translucent, about 5 minutes. Reduce the heat to low, add the rice and chilli, and cook for 2 minutes, stirring to coat the rice.

Add the corn and chicken stock and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes, or until almost all the liquid has been absorbed.

Remove from the heat and gently fold in the tomatoes, mango, yellow pepper and chives. Season to taste.

Recipes from The Soul Of A New Cuisine: A Discovery Of The Foods And Flavors Of Africa, by Marcus Samuelsson (foreword by Desmond Tutu), published by John Wiley & Sons, £25·99. Click here to buy the book.


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  • Ingredients

  • 4tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tsp ground turmeric
  • 1tbsp ground cumin
  • 200g (7oz) long-grain rice
  • 1 red bird's-eye chilli, de-seeded and finely chopped
  • 2 cobs corn, cut into 3.5cm (1½in) pieces
  • 750ml (1¼pt) chicken stock
  • 1 yellow tomato, peeled, de-seeded and cut into 5mm (¼in) dice
  • 1 mango, peeled, pitted and cut into 1cm (½in) dice
  • 1 yellow pepper, de-seeded and cut into 5mm (¼in) dice
  • 1tbsp chopped chives
  • freshly ground black pepper
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  • Energy 1009kj 239kcal 12%
  • Fat 9g 13%
  • Saturates 1.5g 8%
  • Sugars 7.1g 8%
  • Salt 1.1g 19%

of the reference intake
Carbohydrate 39g Protein 4.3g Fibre 3.3g

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