A rice dish cooked in tomatoes and chicken stock with peppers, chicken, cumin and coriander to tempt the tastebuds.
Ingredients
1 Tbsp | Olive oil |
1 | Onion, finely sliced |
4 | Garlic cloves, crushed |
1 tsp | Cumin seeds |
1 tsp | Ground cumin |
2 | Red chillies, finely sliced |
1 cup | Long grain rice |
2 | Chicken breasts, sliced (Main) |
1 can | Crushed tomatoes |
1 Tbsp | Tomato paste |
¼ cup | White wine |
1 cup | Chicken stock |
1 | Green capsicum, seeds removed and sliced |
1 to taste | Salt & freshly ground pepper |
1 to serve | Fresh coriander |
Directions
- Heat oil in a large pan. Saute the onion, garlic, cumin and chillies until they begin to brown.
- Add the rice and chicken, stirring to coat the rice with the other ingredients.
- Add the tomato paste, tomatoes, wine and stock. Stir to combine. Cover the pan and let simmer for 20 minutes without removing the lid.
- Lift the lid and stir through the green pepper. Season and serve with fresh coriander.