Shockingly Scary Sweetcorn & Rice
- Serves 4
- 2 tins (325g each) sweetcorn in water
- 2 cups Tilda Brown and White Rice
- 2 tbsp oil
- 4 cups water
- 4 spring onions
- 1 tin (400g) chickpeas, drained and rinsed
- 250g Quorn Pieces (optional)
Pour the water and Tilda Brown & White Rice into a pan and cover with a lid. Cook for 25 minutes.
Cut the spring onions into small pieces. Drain the sweetcorn and keep aside.
In a large saucepan, heat the oil add the spring onions, chickpeas and Quorn (optional).
Once the Quorn and chickpeas start to brown, add the sweetcorn. Cook for 5 minutes.
Once the rice is cooked add to the frying pan and stir it all together.
Ready to serve.