It's spicy, fresh, and full of veggies. Use this as a side or part of a burrito and you will have no regrets.
While you're rice is baking I recommend getting the sweetcorn, peas and coriander ready (because you can feel like a fancy chef pouring your perfectly prepped food in at just the right moment rather than faffing with a scale).
RECIPE:
INGREDIENTS:
1/2 a chopped onion
2 vine tomatoes, chopped
1 tbsp minced garlic (about 3 cloves)
Chili (as much as you can handle! I used about a tablespoon of jalapenos)
1 tbsp tomato puree
2 1/2 cups vegetable stock
2 cups basmati rice
1 tbsp olive oil
Salt (a generous pinch)
1 small tin sweetcorn (approx 1 cup)
1 cup of frozen peas
Splash of lime juice and fresh coriander.
METHOD:
Heat your oven to 180C and get a large baking dish with a lid (or some foil to fashion a lid)
In a food processor blend the tomatoes, onion, garlic, chili, tomato puree and stock.
Pour that into a saucepan and heat until simmering.
Tip the rice into the baking dish and drizzle over the oil.
Cover the rice with all the sauce and give a good stir. Put a lid on the baking dish (or cover it with foil) and whack it in the oven for about 30-40 mins. Try to avoid getting taking the lid off too often as you don't want the steam to escape.
Stir the corn and peas into the rice and cover again for around 10 minutes to allow the peas to cook.
Sprinkle on the coriander and serve like a boss.
This rice is now ideal as a side for a meal, or as part of a summer BBQ. However my favorite thing to do with it is to use in my Burrito's. Lets face it, any carb wrapped in a carb can only mean good things.
First of all you want to get your ingredients sorted:
Although it may look like this is a lot of effort just for some rice I had promise you it will definitely be worth it.
I used a food processor to blend most of the ingredients together but if you had a strong arm and a bit of anger you needed to get out you could easily mush this all up on your own.
When you've got your sauce cooking that's the time to decide how spicy you want to make this rice. Personally I enjoy a strong kick so added in a bit more chili.
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| Now that is a transformation Tuesday |
INGREDIENTS:
1/2 a chopped onion
2 vine tomatoes, chopped
1 tbsp minced garlic (about 3 cloves)
Chili (as much as you can handle! I used about a tablespoon of jalapenos)
1 tbsp tomato puree
2 1/2 cups vegetable stock
2 cups basmati rice
1 tbsp olive oil
Salt (a generous pinch)
1 small tin sweetcorn (approx 1 cup)
1 cup of frozen peas
Splash of lime juice and fresh coriander.
METHOD:
Heat your oven to 180C and get a large baking dish with a lid (or some foil to fashion a lid)
In a food processor blend the tomatoes, onion, garlic, chili, tomato puree and stock.
Pour that into a saucepan and heat until simmering.
Tip the rice into the baking dish and drizzle over the oil.
Cover the rice with all the sauce and give a good stir. Put a lid on the baking dish (or cover it with foil) and whack it in the oven for about 30-40 mins. Try to avoid getting taking the lid off too often as you don't want the steam to escape.
Stir the corn and peas into the rice and cover again for around 10 minutes to allow the peas to cook.
Sprinkle on the coriander and serve like a boss.
This rice is now ideal as a side for a meal, or as part of a summer BBQ. However my favorite thing to do with it is to use in my Burrito's. Lets face it, any carb wrapped in a carb can only mean good things.
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