Spicy Rice SERVES 6 This spicy one-dish meal is a smart budget beater. Add a few sambals, like chopped tomatoes, cucumber or sliced banana and you’ll have a feast.
CORNED MEAT ORIGINAL 300G View more recipes with this product


  • 1 large onion finely chopped
  • 30 ml (2 T) sunflower oil
  • the seeds of 4 cardamom pods
  • 8 cloves, slightly crushed
  • 1 cinnamon stick, broken into smaller pieces
  • 2.5 ml (½ t) turmeric
  • 2 bay leaves
  • 500 ml (2 C) rice
  • 750 ml (3 C) prepared chicken or vegetable stock
  • 1 x 300 g Bull Brand Corned Meat, cut into very small cubes
  • 5 – 15 ml (1 – 3 t) dried red chilli flakes
  • 45 ml (3 T) margarine or butter
  • 45 ml (3 T) finely-chopped coriander leaves


  • Fry the onion in oil until soft then add the cardamom seeds, cloves, cinnamon, turmeric and bay leaves and fry for a further minute then stir in the rice. Add the stock, bring to a boil, reduce heat, cover and cook for 10 minutes.
  • Add the Bull Brand Corned Meat and chilli flakes and stir lightly. Cover and cook for a further 10 minutes or until the rice is cooked and the liquid is absorbed.
  • Mix the margarine or butter and coriander leaves and serve with sambals.

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