Southern states rice
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Recipe method
Cook rice according to the pack instructions, adding the baby corn 3 minutes before the end of the cooking time.
Meanwhile, heat the oil in a large, deep frying pan and fry the onion, chicken and
frankfurters until the chicken is cooked through.
Add the Cajun spices and stir until mixed in.
Drain the rice and corn and add to the frying pan along with the tomatoes and stock. Cook for a few minutes, stirring until all the liquid has been absorbed.
Season with freshly ground black pepper and serve.
Meanwhile, heat the oil in a large, deep frying pan and fry the onion, chicken and
frankfurters until the chicken is cooked through.
Add the Cajun spices and stir until mixed in.
Drain the rice and corn and add to the frying pan along with the tomatoes and stock. Cook for a few minutes, stirring until all the liquid has been absorbed.
Season with freshly ground black pepper and serve.
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Summary
| Prep time: | 5 min |
| Cooking time: | 20 min |
| Serves: | 4 |
| Vegetable Portions: | 2 |
Shopping list
- 225g (8oz) long grain rice
- 175g (6oz) baby corn, chopped
- 1tbsp sunflower oil
- 1 red onion, chopped
- 2 boneless, skinless chicken breasts, cut into small cubes
- 8 HERTA® Frankfurters Classics, chopped
- 1-2tbsp Cajun spice mix
- 1 green pepper, cut into chunks
- 400g can chopped tomatoes
- 150ml (¼pt) chicken stock
- freshly ground black pepper
Nutritional information
A portion of this recipe contains
Calories 60930%
Sugars 8.2g9%
Fat24.2g35%
Saturates 8.0g40%
Salt 2.4g40%
of an adult's guideline daily amount.