tarif detay



350g long-grain rice

500ml vegetable stock

200ml passata

1 tsp ground cumin

1 tsp mild chilli powder

handful flat-leaf parsley



Place the rice in a pan with the stock and passata. Bring to the boil, cover and simmer for 10-12 mins. Take off the heat, stir in the cumin and chilli powder, then cover and rest for 5 mins more. Fluff with a fork and serve scattered with parsley.

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