- ½ tsp oil
- 1 onion, finely chopped
- 8 cups water
- 1 tsp stock powder
- 2 carrots, diced
- 1 cup brown rice
- 2 cups sweet corn kernels (cut the corn kernels from the corn cobs)
- 2 cups shredded cooked chicken
- Heat oil in a large saucepan and cook the onion until soft.
- Add water, stock powder, carrots and brown rice.
- Cook for 30 minutes until the rice is soft.
- Add corn and cooked chicken and cook for a further 5 minutes.
Recipe adapted from vegetables.co.nz