Made with basmati rice, cooked with a teaspoonful of turmeric. Ten minutes at a lowish heat under glass (the lid at a jaunty angle), and some sunflower oil to prevent sticking, half a red pepper, and half a small can of sweetcorn from Aldi. Three diced spring onions. Plus a couple of dessert spoonfuls of mayonnaise. Stirred together thoroughly. Drain the rice and allow to cool before adding the other ingredients.
Add the chicken pieces, and serve. Delicious, without herbs or salt!
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