Ingredients:
1/4 cup peanuts
1/2 cup pumpkin, diced in 5 mm
1/2 cup smoked chicken, dice 5 mm
1/2 cup chopped onions
2 teaspoons olive oil
1/2 cup long grain white rice
1/2 cup chicken stock
1/4 cup double cream
1/4 cup chopped fresh basil
1/2 teaspoon mixed spice
salt and pepper
Directions:
In a heavy saucepan fry the chopped peanuts, and the diced pumpkin in oil over moderate heat, stirring occasionally, until the peanuts are golden, about 2 minutes.
With a slotted spoon, transfer peanuts and pumpkin to a bowl.
Add the rice to oil in a pan and cook over a moderately low heat, stirring every minute.
Add the chopped onions, the diced smoked chicken and the mixed spice, fry for further 2 minutes.
Add the chicken stock and bring to boil.
Cover the rice and cook over very low heat until water is absorbed and rice is tender, about 13 minutes.
Add 1/4 cup double cream and reduce for 2 minutes.
Remove pan from heat and let the rice stand undisturbed for 5 minutes.
Meanwhile, finely chop basil.
Fluff rice with a fork and stir in the basil, peanuts and pumpkin, season with salt and white pepper.
Servings: 3
Time preparation: 15 min.
Time total: 45 min.