PEPPER AND CORN RICE

Directions

1. 1
   Put corn oil and rice in a fairly large pan and brown
2. 2
   Dissolve stock cubes and garlic in 1ltr of hot (not boiling) water then add salt, pepper and basil
3. 3
   Drain sweet corn and add to the liquid then add the liquid to the rice
4. 4
   Bring to boil and then simmer until most of the liquid is absorbed (around 95%) then turn off the heat and leave to stand in the pan for around ten minutes .
5. 5
   Transfer into a plastic box and leave to cool
6. 6
   You can then keep it in the fridge for at least 5 days and just use as needed ie: stir fry , egg fry or just heat in micro wave for a couple of minutes and eat as is.