Make a big batch in advance and keep it in the freezer.
2 Tbs olive oil
2 cloves garlic, finely chopped
1 large onion, finely chopped
2 rashers bacon, diced 1cm
2 carrots, finely diced
1 tsp dried chilli flakes
1 tsp powdered yellow mustard
400g tinned chopped tomatoes
1 L chicken or vegetable stock
100g brown medium grain rice
zest & juice of 1 small lemon
salt & white pepper to taste
1/4 cup roughly chopped parsley
Combine the olive oil, garlic, onion and bacon in large saucepan and sauté over a medium heat until the onions are soft and translucent and the bacon beginning to crisp up. Add the carrots, chilli, mustard, tomatoes and stock and bring to the boil.
Add the brown rice and boil until tender. Add the lemon, salt and pepper. Garnish with parsley to serve.
This is an edited recipe from Poh Ling Yeow, ambassador for SunRice.