Ingredients
- 3 tablespoons butter
- 3 green onions sliced into thin wheels
- 2 cloves garlic crushed
- 2 tomatoes diced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 cups long-grain rice
- 4 cups chicken stock
- 1/4 cup cilantro chopped
- Salt and pepper as needed
Instructions
- Melt the butter in a large heavy-based pot over medium to high heat. Add the green onions and garlic and sauté for 5 minutes.
- Pour in the tomatoes along with the paprika, turmeric, onion powder, cumin, coriander, and oregano, and sauté for another 5 minutes.
- Add the rice to the pot and sauté, stirring, for 5 minutes, until the rice is lightly toasted and smells nutty.
- Pour in the chicken stock and half of the cilantro. Sprinkle in a little salt and pepper then stir to combine. Place the lid onto the pot, and bring it to a boil. Turn the heat down and simmer for 15 minutes, or until the rice is tender and the liquid has been absorbed.
- Leave the lid on to steam for 5 minutes, then fluff the rice, sprinkle on the rest of the cilantro, and serve.