RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS :

• 1 corn cob, husk removed
• 2 Jalapeño peppers, deseeded, finely chopped
• 1 ½ cups Coles long grain rice, rinsed and drained
• 3 Tbsp. Cobram Classic Olive Oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 ½ cups Massel liquid chicken stock
• 1 tin crushed tomatoes
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• Salt and Pepper
• 1 lime
• Coriander to garnish

METHOD :

• Place a skillet over a medium-high heat. Baste corn cob with 1 Tbsp of the olive oil and add to skillet, turning until charred and caramelised, approximately 5-6 minutes. Cut corn kernels from the cob and set aside.
• Meanwhile, heat remaining oil in a deep non-stick frypan over a medium heat.
• Add onion, garlic and jalapenos. Stir continuously to avoid colouring and cook until the onions are translucent, approximately 2-3 minutes.
• Add rice and cook to toast for a further 2 minutes. Pour in stock and crushed tomatoes, add the spices and a generous pinch of salt and pepper, stir through and bring to a boil.
• Reduce heat to low and cover with a lid or aluminium foil, simmer for 10-15 minutes or until the rice is cooked through. Add the corn kernels and combine well.
• Divide rice into serving bowls, garnish with fresh coriander leaves and a squeeze of lime.