Wicklewood’S Aztec Rice - cooking recipe

Ingredients

8 ounces basmati rice
250 g sweet corn, drained
1 red pepper, seeded and diced
1 green pepper, seeded and diced
1 onion, finely chopped
12 fluid ounces boiling water or 12 fluid ounces stock
2 -3 stems saffron (optional) or 1/4 teaspoon turmeric (optional)
oil (for frying)

Preparation

In a large heavy based saucepan, with a well-fitting lid, heat the oil and gently soften the onions.
Stir in the rice, making sure each grain is coated in oil.
Add the BOILING liquid, stir and cover.
Reduce heat to lowest setting.
DO NOT TOUCH for 15mins.
After fifteen mins remove lid and gently stir in the vegetables.
Fold a clean tea towel or several layers of kitchen paper over pan and replace lid.
Set aside for 5 mins.
Serve warm.