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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 tbsp Sunflower Oil |
| 1 Red Onion, finely sliced |
| 2 Garlic Cloves, crushed |
| 1 tsp Cumin |
| 1 tsp Coriander |
| 1 tsp Paprika |
| 1 Fresh Coriander, stalks and leaves chopped separately |
| 1 tsp Chipotle Paste |
| 400 g Chopped Tomatoes |
| 600 ml Water |
| 250 g 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 in the coriander leaves and serve. |