Mexican Rice - cooking recipe

Ingredients

1 tablespoon oil
1 small onion, chopped
1 garlic clove, chopped
1 teaspoon cumin
1 cup long grain white rice
130 g tomato paste
1 cup chicken stock

Preparation

Heat the oil in a medium NON STICK! pan, add the onion and cook for 5 minutes, or until soft. Add the garlic and cook for 1 minute.
Add the rice and stir for 1-2 minutes, or until well coated in the oil.
Add the tomato paste, cumin and stock to the pan and bring to the boil. Reduce the heat to very low, cover tightly with a lid and simmer for 25 minutes, or until the liquid is absorbed and the rice tender.
Fluff up the grains with a fork and serve as a side dish.
Yum!