Recipe
One-Pot Hotdog Rice Bowl
A quick, family-friendly rice bowl with browned hotdogs, peas and a savoury tomato finish.
Ingredients
Method
5 mins prep25 mins cook30 mins total
Heat the oil in a large saucepan over medium heat. Add the sliced hotdogs and cook for 3–4 minutes until lightly browned.
Add the diced onion and cook for 2 minutes until softened. Stir in the rice and toast it for 1 minute.
Pour in the hot vegetable stock, season with salt and black pepper, and bring to a gentle boil.
Cover, reduce the heat to low and simmer for 15 minutes, or until the rice is tender and the stock has been absorbed.
Stir through the frozen peas and cook uncovered for 3 minutes until hot. Fold in the ketchup, rest for 2 minutes, then serve.
Notes
Use vegetarian hotdogs if preferred. Add the peas near the end so they stay bright and sweet.
About this recipe
Browned hotdogs, onion and long-grain rice simmer together in vegetable stock before peas and ketchup bring the bowl together. It is a straightforward one-pan meal with familiar flavours and minimal washing-up.
