Paprika and tomato pilaf

Serves:

Ingredients

• 40ml (2 tbsp) olive oil
• 1 brown onion, diced
• 2 cloves garlic, finely chopped
• 1 carrot, finely chopped
• 1 tbsp smoky paprika
• 1 cup brown basmati rice
• 1 tin (400g) diced tomatoes
• 500ml (2 cups) chicken stock

Method

Heat the olive oil in a heavy-based saucepan (with a lid). Add the onion, garlic and carrot and cook, stirring occasionally for about 5 minutes or until the onion is translucent. Add the remaining ingredients and stir well.

Reduce heat to a simmer, cover and cook for 30 minutes.

Test a piece of rice at this point; if it is cooked through with just the slightest crunch then take the pot off the heat. If the rice still tastes uncooked give it another 5-10 minutes.

Once off the heat, remove the lid and lay a clean tea towel over the pot, replace lid and leave like this for 10 minutes. This will help absorb any excess moisture.

Serve with a piece of lemon on the side and maybe a dollop of natural yoghurt.

Related rice recipes

• Chicken fried rice
• Chicken risotto
• One pan paella
• Pumpkin risotto
• Tuna and rice casserole
• Incy mincy fried rice
• Creamed rice with spiced apples
• Easy paella
• Chorizo fried rice
• Chicken jambalaya

Serving Suggestions

Note

• Keep the heat low as this rice simmers.
• It cooks via the absorption method and cannot be rushed.
• You can get this rice cooking and then continue with the rest of the meal as it hums away in the background.
• This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder: You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.