2 tbsp olive oil
1 onion, finely chopped
2 peppers (choose your favourite colours), finely chopped
4 garlic cloves, very finely chopped or crushed
1 tsp cumin seeds
1 tbsp tomato purée
small pinch of sweet smoked paprika
250g basmati rice
450ml hot vegetable stock
finely chopped coriander and sliced spring onions to serve
Heat the oil in a large pan with a lid and add the onions, peppers, garlic and cumin seeds. Sizzle gently for 8-10 minutes until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 minute, then stir in the rice.
Pour over the stock, bring to the boil, stir quickly, reduce the heat, then cover and simmer for 10 minutes. Turn off the heat and leave, covered, for a further 10 minutes. If serving straightaway, stir through the coriander and spring onions. Alternatively leave to cool, chill, then re-fry and stir the coriander and spring onions through at the end.