Ingredients
1½ cups long grain white rice
2 Tbsp extra virgin olive oil
1 red onion, finely diced
2 cloves garlic, minced
2 roma tomatoes, finely diced
3 Tbsp tomato paste
1 tsp smoked paprika
½ tsp dried oregano
400ml vegetable stock (see Cook’s tip, below)
Sea-salt flakes and freshly ground black pepper, to season
Juice of 1 lime, plus extra wedges, to serve
½ cup coriander leaves
1 green shallot, thinly sliced
Method
-
Preheat oven to 180°C fan-forced (200°C conventional). Rinse rice under cold water until water runs clear.
-
Put oil in a large lidded heavy-based saucepan. Add rice. Cook, stirring, for 5 minutes or until well coated and lightly toasted.
-
Stir in onion, garlic, tomatoes, tomato paste, paprika and oregano. Pour in stock, stir and bring to a simmer. Cover with lid and put in oven for 20 minutes or until liquid has absorbed, stirring halfway through.
-
Remove lid. Season. Fluff rice with a fork. Pour lime juice over rice. Stir in coriander and green shallot. Serve with extra lime on the side.
COOK’S TIP
If you’re not catering for vegetarians, swap veg stock for chicken stock and add 1 finely diced chorizo in Step 3.
You might also want to make this Red Capsicum Microwave Mexican Breakfast Bowl
You may also like