Baked Mexican Rice - Vegetarian - cooking recipe

Ingredients

1 tablespoon oil
1 small onion, diced fine
1 teaspoon garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1 cup white rice, don't use instant (short grain)
1 3/4 cups chicken or 1 3/4 cups vegetable stock
2 tablespoons tomato paste

Preparation

Place the oil in a saucepan (medium) and cook the onion until translucent.
Add the garlic, cumin and chilli and fry over a medium heat until fragrant (about 1 - 2 minute).
Add the rice, stock and paste, stir to combine.
When ALMOST to the boil, transfer to a 2 litre (8 cup) capacity oven proof dish with a lid.
Cover and bake at 180oC for 35-40 minutes (or until cooked).
Remove from the oven and let sit for 5 minutes before serving.