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Mexi-style tomato rice
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate your weeknight with this hearty dish.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, chopped
  • 300.00 gm white long-grain rice
  • 44.40 gm tomato paste
  • 2.50 gm ground cumin
  • 1 garlic clove, finely chopped
  • 573.75 gm salt reduced chicken style liquid stock
  • 1 carrot, diced
  • 250.00 ml frozen peas
  • 62.50 ml fresh coriander leaves
  • 1 small red chilli, sliced
Instructions:
  • In a deep frying pan heated over medium heat, add onion and cook while stirring for 5 minutes until softened. Then add rice and stir for 1 minute. Next, mix in tomato paste, cumin, and garlic, stirring for another minute until the rice is coated evenly.
  • Pour in the flavorful stock and add in the sweet carrot. Let it come to a boil, then lower the heat, cover, and gently simmer for 8 minutes.
  • Add a handful of fresh peas and let them simmer, covered, until all the flavorful liquid is absorbed. Remove from heat and let it rest, covered, until the rice and peas reach a tender perfection. Gently mix in some chopped coriander and top it off with a sprinkle of crushed chili flakes. Serve and enjoy!

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