Mexican rice

• sunflower oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  minced

• long grain rice↗250g g
• chipotle paste↗1 tsp tsp

  optional (more if you want it spicier)

• tomato purée↗1 tbsp tbsp
• chopped tomatoes1 x 400g tin g
• hot chicken or vegetable stock↗750ml ml
• coriandersmall bunch of

  finely chopped

Step-by-step instructions

1. 1

   Heat the oil in a saucepan and sauté the onion for 5 minutes until it just starts to soften. Add the garlic and cook for another minute, then stir in the chipotle paste (if using) and the tomato purée and cook for a minute.

2. 2

   Add the tomatoes and simmer for a few minutes, then add the rice to the pan and stir so it is coated with the tomato mixture. Pour in the hot stock, season, stir again and bring to a boil, then cover the pan with a lid and reduce the heat to the lowest setting.

3. 3

   Gently simmer for 15–20 minutes until all the stock is absorbed and the rice is cooked through. Remove from heat and let the rice rest for a few minutes, then stir in the coriander and serve.