Categories: Mexican

Ingredients

• 1 1/2 tbsp olive oil
• 2 garlic cloves , minced
• 1/2 small white onion , finely chopped
• 1 cup white rice , long grain, uncooked (Note 1)
• 1 3/4 cups / 435 ml chicken or vegetable broth (Note 2)
• 2 1/2 tbsp tomato paste
• 1/4 tsp salt
• 1 serrano or jalapeno pepper , whole (optional)
• 1 sprig coriander / cilantro
• Optional garnish:
• Finely chopped coriander / cilantro leaves

Directions

1. Heat oil in a large saucepan over medium heat. Add garlic, stir briefly, then add onion. Cook for 4 – 5 minutes until translucent (not browned / golden).

2. Add rice, broth, salt and tomato paste. Stir until tomato paste is dissolved.

3. Plonk in jalapeno and coriander. Cover, bring to simmer, then lower heat to low so the water is simmering gently.

4. Cook for 15 minutes or until the liquid is absorbed (tilt pot to check).

5. Remove from heat, leave lid on and rest for 10 minutes (KEY STEP). The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy.

6. Fluff with fork then serve! (Optional: garnish with extra coriander)

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