This vegetarian dish is fairly straightforward and fast to make, providing you have already cooked the rice. The quantities make one serving but are easily multiplied up to feed more. The pickled red onion is a lovely contrast to the nutty tasting rice and the sweet pepper and corn. Use individual serving size skillets (or one larger skillet) to make and serve this dish. Please feel free to add more cheese. I tend to be rather conservative with cheese in an effort to minimise calories.
Ingredients (serves 1)
¼ of a large red onion, finely chopped
50g chopped orange or red bell pepper
½ tbsp oil
50g cooked Black Venus rice
50g frozen sweetcorn
1 red or green chilli of your choice, chopped
2 spring onions, sliced
A splash of red or white wine (or water)
50g Cheddar cheese plus some soft cheese such as mozzarella or mascarpone
A good pinch of dried oregano or thyme
Salt to taste
Quick pickled red onion (thinly sliced onion steeped in vinegar and a little salt for at least 15 minutes)
Method
Ingredients (serves 1)
¼ of a large red onion, finely chopped
50g chopped orange or red bell pepper
½ tbsp oil
50g cooked Black Venus rice
50g frozen sweetcorn
1 red or green chilli of your choice, chopped
2 spring onions, sliced
A splash of red or white wine (or water)
50g Cheddar cheese plus some soft cheese such as mozzarella or mascarpone
A good pinch of dried oregano or thyme
Salt to taste
Quick pickled red onion (thinly sliced onion steeped in vinegar and a little salt for at least 15 minutes)
Method
- Heat the oil in the pan and add the chopped onion and bell pepper. Cook gently for 8 to 10 minutes.
- Add the rice, sweetcorn, chilli, spring onions and oregano or thyme. Stir well to combine.
- Add a splash of wine or water and continue to cook for a further 10 minutes.
- Add salt to taste
- Crumble or grate the cheddar cheese and add to the pan, mixing through.
- Dot some soft cheese over the top and place under a grill (broiler) for 5 to 10 minutes or until the cheese is melted.