Ingredients
Salsa
tomatoes, diced
peach, diced
red onion, diced
lime juice
fresh chilli
salt & pepper
Rice
7oz rice
600ml chicken stock
1 clove garlic
1 spring onion
8 mushrooms
nob butter
Melt butter in pan & fry off the garlic, onion & mushrooms until cooked. Ass the rice & add 400ml of stock.
Bring to the boil & reduce to simmer for 10 minutes, top up with remaining stock and cook for a further 10 minutes. Season & serve.
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