Mexican Rice

1. 1

   Heat the oil in a medium NON STICK! pan, add the onion and cook for 5 minutes, or until soft. Add the garlic and cook for 1 minute.

2. 2

   Add the rice and stir for 1-2 minutes, or until well coated in the oil.

3. 3

   Add the tomato paste, cumin and stock to the pan and bring to the boil. Reduce the heat to very low, cover tightly with a lid and simmer for 25 minutes, or until the liquid is absorbed and the rice tender.

4. 4

   Fluff up the grains with a fork and serve as a side dish.

5. 5

   Yum!

* Per serving · 4 servings · Values may vary.

No additional tips available.