½ cup or 125 ml chopped shallots
½ cup or 125 ml chopped green or red peppers
1 tbsp butter
1 cup or 250 ml rice
2 cups or 500 ml chicken stock
1 cup or 250 ml sweetcorn
½ tsp or 2g cumin
pepper
In a saucepan, fry the shallots, peppers and cumin in the butter.
Add the rice and stir until the rice becomes transparent.
Add the stock and bring to the boil.
Cover, reduce to low-to-medium heat and simmer for 15 minutes.
Add the sweetcorn, stir and cook for a few more minutes. | 
