Pairs great with burritos, mex-bowls or just from a bowl with a fork :)
Ingredients
- 1 tbsp neutral oil
- 750ml chicken or vegetable stock
- 2 garlic cloves, minced
- 250g long grain rice
- 2 tbsp tomato purée
- 2 tsp chipotle (or expressly made from below)
- 1 tsp chili powder
- 1/2 red chili minced
- 1 tbsp smoked paprika
- 1 pack of passata / 1 can of chopped tomatoes (whatever you have in stock)
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
Method
- Heat oil in a saucepan
- Add garlic, cook for a minute
- Stir in the chipotle mix and tomato purée
- Cook for another minute, stirring well
- Add the tomatoes and cook for a couple of minutes
- Then, add the rice, stirring well to coat the rice evenly
- Then, add the stock, add the seasonings
- Cook on lowest heat for around 15-20 minutes
- The rice should have absorded the liquids evenly
- Remove from heat, put a tea towel between the pot and lid
- Let stand for a couple of minutes
- Optionally garnish with fresh or dried coriander leaf
- Enjoy!
