Give boring plain rice new life with flavours of tomato, garlic, spices and lime. It’s the best side dish for a taco feast. Fill burritos or serve with tacos and enchiladas, this meat-free baked rice is easy to make and super versatile.
Ingredients
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.
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