Mexican spiced tomato rice

• sunflower oil↗1 tbsp tbsp
• red onion↗1

  finely chopped

• red chilli↗1

  finely chopped

• garlic cloves↗2

  crushed

• ground cumin↗1 tsp tsp
• coriander1 tsp tsp
• smoked paprika↗1 tsp tsp
• coriander1 small pack

  stalks and leaves chopped separately

• chipotle paste↗1 tsp tsp
• chopped tomatoes400g can g
• wholegrain rice↗250g g

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan and add the onion. Fry for 5 mins over a medium heat or until starting to soften, then add the chilli, fry for another 2 mins, then add the garlic, spices, coriander stalks and chipotle paste. Stir well and sizzle for a min or so.

2. 2

   Tip in the tomatoes. Fill the can with water, pour that in, refill the can halfway with water, then add that too. Add the rice. Mix well, bring to the boil, then reduce to a 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. Try using the rice in our Brazil nut burritos.