This Mexican Tomato Rice dish is light enough to eat as part of your summer supper on a warm evening or makes a perfect accompaniment to your main meal.
What you need:
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 250g long grain rice
- 1 tsp chipotle paste, optional
- 1 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 750ml Sadie’s Kitchen Comforting Chicken Bone Broth
- small bunch of coriander, finely chopped
What to do:
- 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 stir in the chipotle paste 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 to coat. Pour over the bone broth, season, give another stir and bring to the boil, then cover the pan with a lid and turn the heat down to low.
- Gently simmer for 15-20 mins until all the bone broth has been absorbed and the rice is cooked through. Leave the rice to sit for a few mins off the heat, then stir through the coriander and serve as a side dish.