Make this tasty Mexican rice to serve a crowd. Our recipe is vegan but if everyone you’re cooking for eats meat, some chopped bacon in with the onions works well
Prep:15 mins
Serves 8
2 tbsp olive oil1 onion, finely chopped2 peppers (choose your favourite colours), finely chopped4 garlic cloves, very finely chopped or crushed1 tsp cumin seeds or ½ tsp ground cumin1 tbsp tomato puréesmall pinch of sweet smoked paprika250g basmati rice450ml hot vegetable stock (make sure it’s vegan-friendly)finely chopped coriander and sliced spring onions, to serve
STEP 1Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.STEP 2Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.
