Mexican cumin rice

Name: Mexican cumin rice
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: 300 g basmati rice; 3 tsp ground cumin; 1 tsp turmeric; 1 vegetable stock cube; 1/2 tsp chipotle chilli powder; 1/2 onion; Seasoning (salt & black pepper); 2 tbsp chopped fresh coriander; 2 tbsp cooking oil

Kipp Clark @kipplidge

Mexican cumin rice

Kipp Clark @kipplidge

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Ingredients

20 minutes

4 servings

300 gbasmati rice
3 tspground cumin
1 tspturmeric
1vegetable stock cube
1/2 tspchipotle chilli powder
1/2onion
Seasoning (salt & black pepper)
2 tbspchopped fresh coriander
2 tbspcooking oil

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Steps

20 minutes

1

Boil kettle. Rinse the rice if required. Finely chop the onion. Chop the coriander.
2

Lightly fry the onion in the oil for 5 minutes, until soft and translucent. Add the spices and fry for a minute
3

Add the rice and coat in the spice/onion mix. Crumble in the stock cube and add enough boiling water to cover the rice + 1 inch above. Add plenty of black pepper and a little salt, to taste.
4

Bring to the boil and simmer for 12 minutes, stirring occasionally (add a little more water if needed). Stir through the coriander and rest for 5 minutes before serving. Break/fluff up with a fork.