Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- ½ red capsicum, diced
- 1 small jalapeno pepper, seeded and diced
- 1 cup long grain white rice
- ½ teaspoon cumin
- salt, to taste
- 250mL tomato sauce (passata)
- 250mL vegetable stock
- optional: finely chopped coriander for garnish
Method
Wash and drain the rice.
Heat the oil in a large deep pan over medium heat.
Add the onions, capsicum, garlic and jalapeno pepper and cook for 2-3 minutes, or until the onions become translucent.
Add the rice and cook, stirring regularly, until it’s lightly toasted and golden brown, about 3-4 minutes. If it’s not golden, keep going. It’s important that it be toasted properly.
Add in the salt, cumin, tomato sauce and stock, then stir everything together.
Bring to a boil, cover, reduce the heat to low and simmer until rice is cooked all the way through, about 15-20 minutes.
Remove the rice from the heat and stir to separate the grains.
Garnish with chopped coriander.