This could also be called ‘the fridge clean out rice’ …an accurate but less appealing name!
This isn’t so much a recipe as a suggestion…. You can add or subtract any of the ingredients (except I guess the pineapple and the rice…coz then it would just be fried veg!!)
We are big fans of rice in this house so I love finding different ways of cooking it, my favourite rice is basmati rice but I detest how it turns from fluffy, just about cooked rice to sticky goopy rice in about 30 seconds!! I have a favourite way to cook it that I reckon is absolutely foolproof…I will share later.
Onto the ‘ingredients’ I haven’t listed weights as such as really it just depends on what you have to hand
Pancetta ( the two halves of either the Aldi or Tesco packets is what I use) approx 120g
Sugar Snap Peas, sliced at an angle…or not.
Red and Yellow peppers, diced small
Spring Onion, sliced
Approx 1/2 pineapple, diced small
Basmati rice ( measured up to the 400ml mark on a measuring jug)
800ml of chicken or veg stock
1/2 teaspoon of turmeric ( this gives fantastic colour and is a great antioxidant )
Heat a about a tablespoon of oil in either a deep frying pan that has a lid or in a wide saucepan/casserole dish with a lid.
Fry off the pancetta until just about crispy, add the rest of the veg and pineapple and cook for a few minutes.
Add in the turmeric and the rice and give everything a good stir.
Add the chicken stock and bring up to just boiling, turn the heat to the lowest possible setting, put a tight fitting lid on and simmer ( without opening) for 14 mins. Remove from the heat and allow it to sit, still covered, for another 5 mins.
Now uncover and fork through the rice.
This is great on its own for lunch, cold in a picnic or for dinner you could add some grilled chicken skewers which ours love.
It is also great with home made sweet and sour pork ( I love Nevin Maguires recipe).
Tip; if you don’t have a tight fitting lid for the frying pan/saucepan then you can cover with tin foil and scrunch the edges in to make it fit tight.