Spicey Rice

Nice taste to this meat free dish, good on a cold winter night

Serves - 4 Heat 3 (1-5)

Rating - 3 (1-5)

Prep Time 5 Minutes Cooking Time 40 Minutes

Ingredients

1 tbsp Sunflower Oil

1 Red Onion, finely sliced

2 Garlic Cloves, crushed

1 tsp Cumin

1 tsp Coriander

1 tsp Paprika

1 Fresh Coriander, stalks and leaves chopped separately

1 tsp Chipotle Paste

400 g Chopped Tomatoes

600 ml Water

250 g Wholegrain Rice

Method

Heat the oil in a large saucepan and add the onion.

Fry for 5 mins over a medium heat or until starting to soften.

Add the chilli, fry for another 2 mins

Add the garlic, spices, coriander stalks and chipotle paste.

Stir well and sizzle for 2 minutes.

Now add the tomatoes.

Now add the water.

Add the rice.

Mix well, bring to the boil

Simmer for 25-30 mins covered with a lid until the rice is tender and the liquid has all been absorbed.

Stir in the coriander leaves and serve.