Ingredients
40ml olive oil
(2 tbsp)
1 brown onion
diced
2 cloves garlic
finely chopped
1 carrot
finely chopped
1 tbsp smoky paprika
1 cup brown basmati rice
1 diced tomatoes
(400g)
500ml chicken stock
(2 cups)
Equipment
- 1 heavy-based saucepan with a lid
- 1 clean tea towel
Instructions
- 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.
Notes
Tip
Keep the heat low as this rice simmers.
Tip
It cooks via the absorption method and cannot be rushed.
Tip
You can get this rice cooking and then continue with the rest of the meal as it hums away in the background.
