Who doesn't love a good savoury rice recipe? This recipe is so simple to put together and can be a great change up from plain rice. This great side dish can be served alongside anything and makes great leftovers for dinner or your lunchbox the next day.

Ingredients
1 carrot, diced
1 stalk celery, diced
1 large shallot, diced
1 red pepper, diced
1 ½ tsp smoked paprika
Salt & pepper
2 cloves garlic, minced
½ tbsp freshly grated ginger
1 tbsp dark soy sauce
1 tsp toasted sesame oil
1x (200g) tin sweetcorn, drained
190g long grain or basmati rice, rinsed
500ml Carol’s Stock Market Vegetable Stock
3 spring onions, sliced

Serves
3-4

Method
Heat a large pan or wok over medium high heat with a drizzle of olive oil. Once hot, add the carrot, celery, shallot, red pepper, and smoked paprika with a light seasoning of salt and pepper. Cook, stirring occasionally, until celery and shallots are tender.

Add the garlic and ginger and cook until fragrant, about 1 minute.

Add the soy sauce, sesame oil, rice, and sweetcorn and mix well. Pour in Carol’s vegetable stock then bring to a boil over high heat. Once boiling, reduce heat to a simmer then cover pan with a lid (or sheet of tinfoil if pan or wok doesn’t have a lid) and cook until the stock has been absorbed, about 10 minutes.

Turn off heat and leave to steam for another 10 minutes (do not lift the lid!).

Tip: If cooking on an induction hob, leave on lowest heat.

Once finished steaming, remove the lid and fluff with a fork, then stir through the spring onion. Taste for seasoning and add more salt and pepper if needed.