Welcome, brave soul, to the arena of culinary chaos with this spicy corn pilaf. You've dared to venture into the fiery realm of cooking so buckle up, because you're in for a wild ride filled with heat and perhaps a few tears along the way.
As you gather your ingredients - corn, rice, onions, and of course, the star of the show: Tobasco sauce - you can't help but feel a surge of excitement tinged with a hint of trepidation. This isn't your grandma's traditional corn pilaf; oh no, this is a spicy symphony that will have your taste buds singing the high notes (or is that just the sound of you screaming?).
But fear not, intrepid cook, for you have triumphed over the spicy beast that is Tobasco sauce. You've stared into the fiery abyss and emerged stronger, wiser, and possibly with a newfound appreciation for mild, non-threatening foods.
So, if you're in the mood for an adventure that will test your taste buds and make you question your sanity, give this spicy corn pilaf a try. Just remember to buckle up, wear protective gear, and have milk on standby. It's a spicy journey you won't soon forget.
Prep Time: 15 mins
Cook Time: 20-25 mins
Serves: 4
Ingredients:
1 onion, peeled and chopped
2 tbsp cooking oil
225g basmati rice
75g sweetcorn kernels
1/2 tsp ground cinnamon
1 tbsp freshly chopped mixed herbs
5-6 drops of Tabasco sauce or 1/2-1 teaspoon chilli powder
salt and freshly ground black pepper
350ml vegetable stock or water
Instructions:
1. Fry the onion in the oil until lightly browned. Add the rice and stir well.
2. Add the remaining ingredients and bring to the boil. Stir and reduce the heat.
3. Cover and simmer for 12-15 minutes until all the liquid has been ansorbed and the rice is tender.
4. Serve with some more parsley for decoration.