Mexican fiesta rice,

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