Mex­i­can fi­esta rice,

BBC Good Food - - Weekend -

I’ve kept this veg­gie but if ev­ery­one you’re cook­ing for eats meat, then some chopped smoked ba­con in with the onions works well.

SERVES 8 PREP 15 mins COOK 25 mins plus rest­ing EASY V

2 tbsp olive oil 1 onion, finely chopped 2 pep­pers (choose your favourite colours), finely chopped 4 gar­lic cloves, very finely chopped or crushed 1 tsp cumin seeds or ½ tsp ground cumin 1 tbsp tomato purée small pinch of sweet smoked pa­prika 250g bas­mati rice 450ml hot veg­etable stock (make sure it’s ve­gan-friendly if any ) finely chopped co­rian­der and sliced spring onions, to serve

1 Heat the oil in a large saucepan with a lid and add the onions, pep­pers, gar­lic and cumin seeds 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.

2 Pour over the stock, cover, bring to the boil, stir quickly then cover again and place on the low­est heat pos­si­ble and sim­mer for 10 mins. Turn off the heat and leave, cov­ered, for 10 mins more. If serv­ing straight­away, stir through the co­rian­der and spring onions or leave to cool, chill, then re­fry and stir them through at the end.

GOOD TO KNOW ve­gan • healthy • low fat • vit c • 1 of 5-a-day PER SERV­ING 164 kcals • fat 3g • sat­u­rates 1g • carbs 29g • sug­ars 3g • fi­bre 2g • protein 4g • salt 0.2g

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