SpiceTheWorldSpicey 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. |