eCook Meal
Steamed Rice & Herby Chicken Mince
with charred corn
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R151.53
for 4 servings · R37.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
-
Mixed Herbs needs 30 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 20% of packR17.00
-
White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
-
Free-range Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Steamed Rice & Herby Chicken Mince?
The preparation time for Steamed Rice & Herby Chicken Mince with charred corn is between 20 and 35 minutes.
What is the total time required to make Steamed Rice & Herby Chicken Mince with charred corn?
The total time required to make Steamed Rice & Herby Chicken Mince with charred corn is between 35 and 50 minutes.
How many servings does Steamed Rice & Herby Chicken Mince provide?
4 servings
What are the main ingredients in Steamed Rice & Herby Chicken Mince?
Chicken, Chicken Mince, Corn, Mixed Herbs, NOMU Provençal Rub, Onion, Tomato Passata, White Basmati Rice
What is the nutritional information of Steamed Rice & Herby Chicken Mince?
Calories: 653, Carbs: 95 grams, Fat: grams, Protein: 38 grams, Sugar: 11.9 grams, Salt: 727 grams
How do I prepare Steamed Rice & Herby Chicken Mince?
SOME PREP: Rinse the mixed herbs. Pick and finely chop the herbs. Set aside. 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. 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! 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).
What should be prepared from my kitchen to make Steamed Rice & Herby Chicken Mince?
Chicken, Chicken Mince, Corn, Mixed Herbs, NOMU Provençal Rub, Onion, Tomato Passata, White Basmati Rice
How many calories does Steamed Rice & Herby Chicken Mince have?
653 calories
How much fat content does Steamed Rice & Herby Chicken Mince have?
grams