Ingredients:
1 tablespoon oil
1 onion, finely diced
1/2 jalapeño chilli, finely diced
1 clove garlic, chopped
1/4 teaspoon cumin, toasted and ground (optional)
210g (1 cup) long-grain rice
360ml (1 1/2 cups) chicken stock (or vegetable stock or water)
400g (14 oz) tin diced tomatoes
salt and freshly-ground black pepper to taste
1 tbsp coriander (cilantro), chopped (optional)
1 tbsp lime juice (optional)
Method:
Heat the oil in a medium-sized saucepan over medium heat, add the onion and cook until tender (about 3-5 minutes) then add the jalapeño, garlic, and cumin and cooking until fragrant (about 90 seconds).
Stir in the rice, followed by the stock and tomatoes then season with salt and black pepper. Bring everything to a boil, reduce the heat to medium-low, and simmer, covered, until the liquid has been absorbed and the rice is tender, about 17-20 minutes.
Mix in the coriander (cilantro) and lime juice then serve and enjoy.
For more flavour replace the oil with bacon grease or lard. You can make this rice dish more colourful by adding frozen peas and/or diced carrots and sweetcorn. About ½ tsp chipotle powder also adds a smoky note.
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