2 cups water
1 cup rice
1 can drained capsicum
½ can drained corn
1 can champignons drained and diced
1½ teaspoons chicken stock
2 teaspoons dried chives
1 clove crushed garlic
1 teaspoon chilli powder
Pinch salt
Enough oil to baste the pan
Bring water to boil. Add rice, chicken stock, salt. Cook 15 minutes. Drain.
In heated frying pan place oil, garlic, chilli powder, dried chives, corn, champignons, capsicum, pepper & salt to taste. Sauté.
Add rice, mix into vegies.
Heat through.