Here, this is jalofi rice[sic] that I made myself and then photied using the macro function on my camera.
It looks nice, tastes adequate, nothing special.
Tesco long grain easy cook rice
I used some dried cannellini beans soaked for two hours then boiled for an hour. Once they're done, put them to the side.
Then I boiled up some vegetable oil, and put in a cup of Tescos Easy-Cook Long Grain Rice, and fried it for a bit, stirring in some double concentrate tomato puree, ground corriander and whole cumin seeds. After about three minutes of stirring, I poured in a cup of boiling water, turned the heat to the lowest setting and put the cannellini beans on top.
I contemplated whether salt or pepper would be needed, its the sort of thing people who know about cooking would add, so I sprinkled and stirred.
Its hard to be sure how long, as my computer keeps freezing and tasks that usually take minutes take half an hour. I revisited the rice twice to check if it was cooked, on the first visit I needed to pour in more water, on the second visit it was done.
There followed a gazing into the fridge, finding some ping pong ball sized tomatos, which were chopped up and stirred into the ricey goodness.
More time passed, maybe two minutes. Then I turned the heat off, spooned some of the jalofi rice into a bowl and gazed back into the fridge.
There was cheese, at first it looked okay, then I noticed a vein of blue mould where there should not have been. I hacked at it with a knife until the remaining cheese was mould-less, this I then chopped up into my serving of rice.
It looks alright, aye.