This is brown rice, Jamaican-style. I love going to Jamaica. This is something the locals cook there that’s easy to do at home too. I just throw it on and within the hour it’s cooked. My boys love it. I do it for them at least once a week as an alternative to risotto. It ticks all the boxes at dinner time. Tender chicken drumsticks – the best bit of the chicken, let’s be honest – rice and peas: a great marriage. Sometimes, it’s made with rice and kidney beans but I like to use rice and peas. Put a big pot on the table and help yourself.
Method
1. Heat the olive oil in a large pan with a lid. Add the chopped onion and sweat it off so they’re cooked but with no colour in them at all. You can add spices at this stage if you wish: just put two teaspoons of curry powder or chilli in with the onion when you sweat it off.
2. Add three cups of rice and six cups (1.8 litres) of water. Add the chicken drumsticks and the Knorr Chicken Stock Pots. Bring it the boil then allow it to simmer, lid on, for 35-45 minutes (or according to pack instructions)
3. Two minutes before the end, add the frozen peas. Garnish with parsley.
Note: if using easy cook brown rice, reduce the water by one cup and reduce cooking time to 25-30 minutes.
Each 307g serving contains:
Calories Sugars Fat Saturates Salt
601kcal 4.0g 19.7g 5.2g 2.42g
30% 4% 28% 26% 40%
of an adult's guideline daily amount
