200ml white basmati rice (measured in a measuring jug)
1 good pinch dried chilli flakes
1/2 teaspoon chilli powder
salt and pepper to taste
1 tablespoon tomato puree
1 teaspoon garlic paste
1 good pinch dried oregano
550ml hot chicken stock
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Method Prep:10min › Cook:30min › Ready in:40min
Heat a little oil in the bottom of a saucepan. Add the onion and cook until translucent, 5 to 7 minutes.
Add the rice and stir well to coat each grain in the oil. Add the chilli flakes, chilli powder, seasoning, tomato puree, garlic and oregano. Mix well.
Now pour in the stock. Stir and bring to the boil. Cover and turn down to a medium temperature.
Simmer until the rice is cooked and the stock has evaporated, about 20 minutes. Stir from time to time but be careful that the liquid does not all evaporate before the rice is cooked. Keep some extra stock or water to hand to add if necessary.