Skip to content

Rice with corn, onions and carrots

Rice with corn, onions and carrots, Prescriptions, Any category, Any kitchen, Hot snacks, Main dishes, European cuisine

Ingredients portion 4

Long grain rice 300 g

Canned corn 1 can

Onions 1 piece

Salt to taste

Carrots 1 piece

Cooking instructions 20 minutes

1 Put the rice on the boil.

2 Meanwhile, chop the onion and grate the carrots.

3 Heat a frying pan, fry the onion, add the carrots.

4 After a minute, pour the can of corn into the pan along with the fried onion and carrots.

5 Mix the vegetables and wait 2 to 3 minutes for the corn to warm up.

Chicken cutlets French style

6 Now take the previously boiled rice and place it in the pan with the vegetables.

7 Stir well and cook for another couple of minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *


Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .