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Serves 4
| 825ml (1 1/2pts) Vegetable Stock (made from water with 2 vegetable stock cubes) |
| 2 Stalks Celery - cut in half lengthwise and finely chopped |
| 1 x 5mlsp (1tsp) Dried Oregano |
| 275g (10oz) White American Rice |
| 1 x 5mlsp (1tsp) Salt |
| 2 Medium Tomatoes - cut into large chunks |
| 1 x 375g (13oz) can Red Kidney Beans - drained and rinsed |
| 1 x 140g (5oz) can Pineapple Rings - drained and cut into pieces |
| Garnish - Chives or Spring Onion Tops |
Method
|
1. Bring the stock to the boil in the saucepan, add the spring onions, celery, Flava-it BBQ Marinade and oregano. Boil for 2 minutes. |
| 2. Add the rice and salt reduce to a simmer; cook uncovered, stirring occasionally for 12 minutes. If necessary add a little more water. |
| 3. Add the tomato, pineapple pieces and red kidney beans and cook a further 8 minutes, or until the rice is cooked and all the liquid is absorbed, stir occasionally. Serve with chopped chives or chopped spring onions. |