Ingredients
- ½ medium
onion, finely chopped - 2
garlic cloves, crushed - 30g/1oz
butter - 1 tsp ground
cumin - 85g/3oz long
grain rice (basmati) - 2 tins of
chopped tomatoes - 290ml/½ pint chicken or
vegetable stock - small bunch
parsley, chopped - sea salt and freshly ground
black pepper - 4 tbsp
olive oil
Preparation method
Sauté the onion and garlic in the butter, stirring occasionally, until the onion is soft and translucent. Add the cumin, rice, tomatoes and stock and cook for about 10 minutes until the rice is cooked.
Add the parsley and season.
Ladle into warm bowls, drizzle with olive oil and serve.
Required techniques
James Martin recipes from Housecall
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 2
