SpiceTheWorld

Breadcrumbs  | Tofu Tikka | Homemade SpiceTheWorld Ketchup | Vegan Chilli Con Carne | Lemon Lassi | Tofu Balti | Broccoli Korma | Bell Pepper Curry | Spicey Rice  |

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Ingredients

1 Tablespoon Sunflower Oil

1 Red Onion, finely sliced

1 Red Chilli, finely sliced

2 Garlic Cloves, crushed

1 Teaspoon Cumin

1 Teaspoon Coriander

1 Teaspoon Paprika

1 Fresh Corander, stalks and leaves chopped seperately

1 Teaspoon Chipotle Paste

400 Gram Chopped Tomatoes

600 Millilitre Water

250 Gram 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.

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