Spicey Rice
Nice taste to this meat free dish, good on a cold winter night



Serves 4 (Estimated) Rating 3/5

Prep Time 5 Minutes Cooking Time 40 Minutes
Ingredients |
1 tablespoon sunflower oil |
1 red onion, finely chopped |
1 red chilli, finely chopped |
2 garlic cloves, crushed |
1 teaspoon ground cumin |
1 teaspoon coriander |
1 teaspoon smoked paprika |
1 small pack coriander, stalks and leaves chopped separately |
1 teaspoon Chipotle paste |
400g can chopped Tomatoes |
600ml Water |
250g wholegrain rice |
Method |
Heat the oil in a large saucepan and add the onion. |
Fry for 5 mins over a medium heat or until starting to soften. |
Add the chilli, fry for another 2 mins |
Add the garlic, spices, coriander stalks and chipotle paste. |
Stir well and sizzle for 2 minutes. |
Now add the tomatoes. |
Now add the water. |
Add the rice. |
Mix well, bring to the boil |
Simmer for 25-30 mins covered with a lid until the rice is tender and the liquid has all been absorbed. |
Stir through the coriander leaves. |
Eat. |