Enjoy this easy Mexican tomato rice as a side dish to accompany beef burritos or chilli. You can choose to make it veggie if you like by using vegetable stock
Prep:10 mins
Serves 4-6
1 tbsp sunflower oil1 onion, finely chopped2 garlic cloves, minced 250g long grain rice1 tsp chipotle paste, optional (more if you want it spicier)1 tbsp tomato purée1 x 400g tin chopped tomatoes750ml hot chicken or vegetable stocksmall bunch of coriander, finely chopped
STEP 1Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften. Add the garlic and cook for a minute more, then stir in the chipotle paste (if using) and the tomato purée and cook for a minute.STEP 2Add the tomatoes and simmer for a few minutes, then scatter the rice into the pan and stir, so it’s coated in the tomato mix. Pour over the hot stock, season, give everything another stir and bring to the boil, then cover the pan with a lid and turn the heat down to the lowest possible setting.STEP 3Gently simmer for 15-20 mins until all the stock has been absorbed and the rice is cooked through. Leave the rice to sit for a few mins off the heat, then stir through the coriander and serve.
