Spanish rice (V)

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Another staple for your Spanish or Mexican evening.

Serve cold as a salad dish.

Ingredients

• 1.5 cups of long grain rice
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 1 clove of garlic, minced
• 3 cups of vegetable stock
• Pinch of oregano
• ½ teaspoon freshly ground white cumin seeds
• ½ teaspoon sea salt
• 1 cup of fresh tomatoes, chopped
• ½ teaspoon chili flakes

Method

1. Rinse the rice in a sieve under cold running water until it runs clear
2. In a frying pan or wok, heat the olive oil and gently fry the onion and garlic until soft and translucent
3. Mix in the rice and fry for a further few minutes to ensure that it's well coated with oil
4. In a large pan, bring the stock to the boil
5. Add the rice, oregano, cumin and salt, stir once and then cover
6. Simmer for 20 minutes, checking that it does not boil dry
7. Remove from the heat a leave, covered for 5 minutes
8. Stir in the tomatoes and chili flakes and fluff up with a fork

Serving suggestions

Serve hot or cold