• Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, chopped
  • 1 1/2 cups white long-grain rice
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 garlic clove, finely chopped
  • 2 1/4 cups Massel salt reduced chicken style liquid stock
  • 1 carrot, diced
  • 1 cup frozen peas
  • 1/4 cup fresh coriander leaves
  • 1 small red chilli, sliced
  1. Instructions
  2. Heat oil in a deep frying pan over medium heat. Add onion. Cook, stirring for 5 minutes or until softened. Add rice. Cook, stirring for 1 minute. Stir in tomato paste, cumin and garlic. Cook, stirring for 1 minute or until rice is coated.
  3. Add stock and carrot. Bring to the boil. Reduce heat to low. Cover. Simmer for 8 minutes.
  4. Add peas. Simmer, covered, for 3 minutes or until liquid is absorbed. Remove from heat.
  5. Stand, covered, for 2 minutes or until rice and peas are tender.

  6. Stir in coriander. Sprinkle with chilli.
  7. Serve.
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