Mum's recipe taken from Fitzgerald's Wood by David Nwokedi
1 tablespoon cooking oil
1 onion chopped
thyme and curry powder to taste
3 teaspoons of chilli powder
1 bay leaf
A little salt
1/2 pint of chicken stock
4 dessert spoons of tomato puree
10oz Uncle Ben's long grain rice - washed and drained
Bag of mixed vegetables (optional)
Tin of corned beef (optional)
Wash and drain rice, cook for twenty minutes.
Heat oil and gently fry onions. Add stock, bay leaf, puree, thyme, curry
powder, chilli powder and salt.
Reduce heat and simmer until you have a thick paste add corned beef and
mixed vegetables if you want and continue to simmer until everything
is hot through.
Remove from heat.
Mix into cooked rice until rice is orange in colour.