4-5 cups Chicken Broth – or 3 stock cubes dissolved in 5 cups water
1-Onion – medium size,finely chopped
1 tbsp Parsley – finely choped
1/2 pack Peas – and carrots
1 tbsp Butter
1 tbsp Corn Oil Afia Salt – and white pepper
1 cup Rice
- In a small pan, heat 1 cup water and bring to boil. Wash rice under running water and drain. Add rice to water in pan and stir. When water is almost absorbed, cover pan, reduce heat and leave to cook for 20-25 minutes.
- In a small saucepan, boil peas and carrots until tender.
- In a medium pan, heat oil and butter over medium heat. Add onion and stir until yellow. Add flour and stir constantly to avoid any clumps.
- Add chicken broth and stir well. Add rice, peas and carrots and little salt and white pepper. Bring to boil and leave to boil for 2-3 minutes. Take off heat and sprinkle parsley. Serve immediately.
You can use left over rice. You can also replace rice with she’reya.