Ingredients
- 5 tbsp Olive oil
- 1 Small onion diced
- 2 cloves of garlic crushed
- 2 cups of basmati or long grain rice
- 1 cup of frozen peas carrot + corn
- 1 tbsp Curry
- 1 tbsp Salt
- 2 Chicken stock cubes
- 3 cups of water
Instructions
- Rinse the basmati or long grain rice under cold water until the water runs clear.
- Dice the small onion, crush the garlic cloves, and measure the frozen peas, carrots, and corn.
- Turn on the rice cooker and add the oil, sauté the diced onion and crushed garlic until they are translucent.
- Add the curry powder and break the chicken stock cubes and sauté with the onion and garlic until fragrant.
- Add the washed rice and salt to the rice cooker and allow to toast for 3-4 minutes then add the vegetables. Sauté for another minute or so until all combined.
- Pour in the 3 cups of water. Stir the mixture gently to distribute the spices and seasoning evenly.
- Close the rice cooker lid and set it to long grain rice. Hit start and let the rice cooker do its job and automatically switch off when the rice is cooked.
- Once the rice cooker indicates that it’s done, let it sit for a few minutes before opening the lid. Fluff the rice to separate the grains and mix the vegetables evenly.
- Serve with some cooked protein on the side and enjoy.
