1 tbsp sunflower oil

1 red chili, finely chopped

2 tbsp garlic infused oil

1 tsp ground cumin

1 tsp coriander

1 tsp smoked paprika

1 small pack coriander, stalks and leaves chopped separately

1 tsp chili paste

400g can chopped tomatoes

250g wholegrain rice

Serves - 4


Heat the oil in a large saucepan and add the chili, fry for another 2 mins, then add the garlic infused oil, spices, coriander stalks and chili paste. Stir well and sizzle for a min or so.

Tip 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.

Recipe adapted from: Good Food
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