With the right textures and flavours, a nice dish can become a wow dinner. Fluffy white basmati rice forms the base, then topped with a saucy browned chicken mince loaded with silky onion, a fresh herb medley, and coated with a rich tomato passata sauce. A sprinkle of NOMU Provençal Rub-spiced charred corn and there you have it, Chef!
Steamed Rice & Herby Chicken Mince
Steamed Rice & Herby Chicken Mince
with charred corn
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Chicken
- Corn
- Free-Range Chicken Mince
- Mixed Herbs
- NOMU Provençal Rub
- Onion
- Onions
- Tomato Passata
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
COOK THE RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
Rinse the mixed herbs. Pick and finely chop the herbs. Set aside.
CHAR THE CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add ½ of the NOMU rub, and stir occasionally. Remove from the pan, season, and set aside.
FRY THE MINCE
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-5 minutes (shifting occasionally).
HERBY MINCE
Add the sliced onion to the pan and fry until soft, 4-5 minutes. Add the remaining rub and fry until fragrant 30-60 seconds. Pour the tomato passata and 150ml of water. Simmer until reduced and thickening, 10-12 minutes. Remove from the heat, mix through the chopped mixed herbs, 5ml of sweetener, and season.
EASY BUT TASTY
Make a bed of the rice, top with the saucy herby mince, and scatter over the charred corn. Well done, Chef!
White Basmati Rice - 100ml
Mixed Herbs - 8g
Corn - 50g
NOMU Provençal Rub - 10ml
Free-range Chicken Mince - 150g
Onion - 1
Tomato Passata - 100ml
COOK THE RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
Rinse the mixed herbs. Pick and finely chop the herbs. Set aside.
CHAR THE CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add ½ of the NOMU rub, and stir occasionally. Remove from the pan, season, and set aside.
FRY THE MINCE
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-5 minutes (shifting occasionally).
HERBY MINCE
Add the sliced onion to the pan and fry until soft, 4-5 minutes. Add the remaining rub and fry until fragrant 30-60 seconds. Pour the tomato passata and 300ml of water. Simmer until reduced and thickening, 10-12 minutes. Remove from the heat, mix through the chopped mixed herbs, 10ml of sweetener, and season.
EASY BUT TASTY
Make a bed of the rice, top with the saucy herby mince, and scatter over the charred corn. Well done, Chef!
White Basmati Rice - 200ml
Mixed Herbs - 16g
Corn - 100g
NOMU Provençal Rub - 20ml
Free-range Chicken Mince - 300g
Onion - 1
Tomato Passata - 200ml
COOK THE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
Rinse the mixed herbs. Pick and finely chop the herbs. Set aside.
CHAR THE CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add ½ of the NOMU rub, and stir occasionally. Remove from the pan, season, and set aside.
FRY THE MINCE
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-6 minutes (shifting occasionally).
HERBY MINCE
Add the sliced onion to the pan and fry until soft, 5-6 minutes. Add the remaining rub and fry until fragrant 30-60 seconds. Pour the tomato passata and 450ml of water. Simmer until reduced and thickening, 12-15 minutes. Remove from the heat, mix through the chopped mixed herbs, 15ml of sweetener, and season.
EASY BUT TASTY
Make a bed of the rice, top with the saucy herby mince, and scatter over the charred corn. Well done, Chef!
White Basmati Rice - 300ml
Mixed Herbs - 24g
Corn - 150g
NOMU Provençal Rub - 30ml
Free-range Chicken Mince - 450g
Onions - 2
Tomato Passata - 300ml
COOK THE RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SOME PREP
Rinse the mixed herbs. Pick and finely chop the herbs. Set aside.
CHAR THE CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add ½ of the NOMU rub, and stir occasionally. Remove from the pan, season, and set aside.
FRY THE MINCE
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-6 minutes (shifting occasionally).
HERBY MINCE
Add the sliced onion to the pan and fry until soft, 5-6 minutes. Add the remaining rub and fry until fragrant 30-60 seconds. Pour the tomato passata and 600ml of water. Simmer until reduced and thickening, 12-15 minutes. Remove from the heat, mix through the chopped mixed herbs, 20ml of sweetener, and season.
EASY BUT TASTY
Make a bed of the rice, top with the saucy herby mince, and scatter over the charred corn. Well done, Chef!
White Basmati Rice - 400ml
Mixed Herbs - 30g
Corn - 200g
NOMU Provençal Rub - 40ml
Free-range Chicken Mince - 600g
Onions - 2
Tomato Passata - 400ml
Woolies Products in this dish
