Ingredients:
1 onions, chopped
1 small red bell peppers, chopped
1 cup jasmine rice
2 cups chicken stock
4 tablespoons olive oil
Directions:
To ensure the jasmine rice doesn’t become sticky, soak the rice in water for 10 mins, rinse and drain.
Heat the olive oil in a saucepan over med heat and add the onion and pepper and saute until soft.
Add the rice and cook for a furthur 3 minutes.
Add the chicken stock, bring to a boil, stir then cover and simmer for 15 minutes.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.