Mexican Rice

The recipe

Instructions

1. 1
   Rinse the rice under cold water until the water runs clear, then drain well.
2. 2
   Heat the oil in a heavy lidded pan and toast the rice for 3 minutes, stirring, until lightly golden.
3. 3
   Add the chopped onion and garlic, cook 3 more minutes. Stir in tomato puree and cumin.
4. 4
   Pour in the tomatoes and stock. Bring to a vigorous boil, then reduce to lowest heat, cover.
5. 5
   Simmer 18 minutes without lifting the lid. Off the heat, rest 5 minutes. Fluff and scatter with coriander.

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