Recipe Inspiration

Ingredients...

500g Tilda Jasmine Rice

50g Essential Cuisine Street Food Chef Jamaican Jerk Style Seasoning

20ml Olive oil

40g Essential Cuisine Kitchen Ready Cooked Onions

40g Slice Baby Corn

40g Diced Pepper

800ml Cold water

25g Essential Cuisine Light Vegetable Stock Mix

10g Garlic Puree

300g Mixed beans

50g Sliced Spring Onion

Method...

1. In a pan add the water and Light Vegetable Stock Mix and bring to a boil, stir in the Tilda Jasmine Rice, add a lid and simmer for 15 mins, remove from the heat and drain the remaining rice liquor and keep, set the pan of rice aside leaving lid on the pan.

2. In a separate frying pan, heat the oil and sauté the garlic purée, peppers and baby corn for 2 minutes. Add the Kitchen Ready Cooked Onions, mixed beans and Street Food Chef Jamaican Jerk Style Seasoning, then stir through the drained rice. Mix well, then gradually add half of the reserved rice liquor and cook over a medium heat until the liquid has reduced.

3. Garnish with the sliced spring onions and serve.