Mexican Rice

Ingredients

• 1 tbsp sunflower oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 250g long grain rice
• 1 tsp Ki Gourmet - La Adelita Chipotle Chili Salsa
• 1 tbsp tomato puree
• 1 chopped tomatoe
• 750ml hot chicken or vegetable stock
• small bunch of coriander, finely chopped

Method

• Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften.
• Add the garlic and cook for a minute more, then add in the Ki Gourmet - La Adelita Chipotle Chili Salsa and the tomato purée and cook for a minute.
• Add the tomatoes and simmer for a few minutes, then scatter the rice into the pan and stir, so it’s coated in the tomato mix.
• Pour over the hot stock, stir the mix until it boils.
• Cover the pan with a lid and turn the heat down to the lowest possible setting
• Gently simmer until all the stock has been absorbed and the rice is cooked through.
• Leave the rice to sit for a few mins off the heat, then add the coriander and serve.

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