Baked Mexican Rice - Vegetarian

• oil1 tablespoon
• small onion↗1

  diced fine

• garlic↗1 teaspoon
• ground cumin↗1 1⁄2 teaspoons
• chili powder↗1⁄2 teaspoon
• white rice, don't use instant (short grain)↗1 cup
• chicken or vegetable stock↗1 3⁄4 cups
• tomato paste↗2 tablespoons

Step-by-step instructions

1. 1

   Place the oil in a saucepan (medium) and cook the onion until translucent.

2. 2

   Add the garlic, cumin and chilli and fry over a medium heat until fragrant (about 1 - 2 minute).

3. 3

   Add the rice, stock and paste, stir to combine.

4. 4

   When ALMOST to the boil, transfer to a 2 litre (8 cup) capacity oven proof dish with a lid.

5. 5

   Cover and bake at 180oC for 35-40 minutes (or until cooked).

6. 6

   Remove from the oven and let sit for 5 minutes before serving.