Try using this spicy, Mexican-style rice in our Brazil nut burritos for lunch or dinner. With a spike of chilli heat, it’s proof that comfort food needn’t be bland
Prep:5 mins
Serves 4
1 tbsp sunflower oil1 red onion, finely chopped1 red chilli, finely chopped2 garlic cloves, crushed1 tsp ground cumin1 tsp coriander1 tsp smoked paprika1 small pack coriander, stalks and leaves chopped separately1 tsp chipotle paste400g can chopped tomatoes250g wholegrain rice
STEP 1Heat the oil in a large saucepan and add the onion. Fry for 5 mins over a medium heat or until starting to soften, then add the chilli, fry for another 2 mins, then add the garlic, spices, coriander stalks and chipotle paste. Stir well and sizzle for a min or so.STEP 2Tip in the tomatoes. Fill the can with water, pour that in, refill the can halfway with water, then add that too. Add the rice. Mix well, bring to the boil, then reduce to a simmer for 25-30 mins, covered with a lid, until the rice is tender and the liquid has all been absorbed. Stir through the coriander leaves. Try using the rice in our Brazil nut burritos.
