Ingredients
Scale
- 2 tbsp olive oil
- 1 red onion, finely diced
- 2 garlic cloves, freshly minced
- 2 cups (400 g) jasmine or basmati rice
- 2 tbsp tomato paste (concentrated puree)
- 3 cups (750 ml) chicken stock
- ½ tsp sea salt flakes
- ½ tsp cracked black pepper
- Sliced fresh jalapeño, to serve (optional)
- Freshly chopped coriander (cilantro), to serve (optional)
Instructions
- Heat a large, heavy-based frying pan over medium heat. Add the olive oil, onion and garlic. Cook, stirring, for 3–4 minutes until the onion and garlic have softened.
- Add the rice and tomato paste. Cook, stirring, for 1 minute.
- Add the chicken stock, salt and pepper and bring to a gentle simmer. Once simmering, reduce the heat to low, place the lid on and cook for 15 minutes.
- Remove from the heat and allow to stand for 10 minutes with the lid on before fluffing the rice with a fork.
- Sprinkle with fresh jalapeño and coriander (if using) to serve.
Notes
MAKE AHEAD
Refrigerate for up to 2 days or freeze in individual portions for up to 2 months. Reheat in the microwave directly from the fridge or from frozen until piping hot. Ensure the rice is cooled and refrigerated or frozen within 20 minutes of cooking.
LEFTOVERS
Refrigerate for up to 2 days. Reheat in the microwave directly from the fridge until piping hot. Ensure the rice is cooled and refrigerated or frozen within 20 minutes of cooking.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Side Dish, rice
- Method: pan
- Cuisine: Mexican