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


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
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.