PEPPER AND CORN RICE

• 1 tbsp corn oil
• 500 grams long grain rice
• 1 tsp crushed garlic
• 4 grams fresh ground black pepper
• 1 pinch salt
• 4 chicken stock cubes
• 1 tbsp levelled basil
• 1 can sweet corn
• 1 liter hot water

1. Put corn oil and rice in a fairly large pan and brown
2. Dissolve stock cubes and garlic in 1ltr of hot (not boiling) water then add salt, pepper and basil
3. Drain sweet corn and add to the liquid then add the liquid to the rice
4. Bring to boil and then simmer until most of the liquid is absorbed (around 95%) then turn off the heat and leave to stand in the pan for around ten minutes .
5. Transfer into a plastic box and leave to cool
6. You can then keep it in the fridge for at least 5 days and just use as needed ie: stir fry , egg fry or just heat in micro wave for a couple of minutes and eat as is.

corn oil, garlic, ground black pepper, salt, chicken, levelled basil, sweet corn, water

Taken from cookpad.com/us/recipes/354643-pepper-and-corn-rice (may not work)