|2||Cloves garlic; crushed|
|1 large||Onion; sliced|
|1½ cup||Long grain rice|
|2½ cup||Hot chicken stock|
|1 teaspoon||Black pepper|
|250 grams||Prawns; shelled|
|125 grams||Frozen peas; thawed|
1. Place the oil in a bowl and cook on HIGH for 45 seconds. Add the chicken and cook on HIGH for 5 minutes turning over halfway through. Add the garlic and onion, cook on HIGH for a further 3 minutes. Add the rice and cook on HIGH for 2 minutes, stirring every minute.
2. Pour on the stock and seasonings, cover and cook on HIGH for 9 minutes until the rice is is tender.
3. Stir in the pimento, mussells, prawns and peas. Re-cover and cook on HIGH for 4 minutes. Transfer to a serving dish and garnish with whole prawns and parsley.
Date: Fri, 21 Jun 1996 16:52:21 -0500 From: awilson@...
MM-Recipes Digest V3 #173
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .
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