Baked Mexican Rice - Vegetarian

A tomato based Mexican rice. Can be made the day before and re-heated (easy for entertaining). This resembles our favourite Mexican restaurant's rice dish that I love. If you double, add extra cooking time.

• Ready In: 50 mins
• Serves: 5-6

Ingredients

• 1  tablespoon  oil
• 1  small onion, diced fine
• 1  teaspoon garlic
• 1 1⁄2 teaspoons ground cumin
• 1⁄2 teaspoon chili powder
• 1  cup white rice, don't use instant (short grain)
• 1 3⁄4 cups chicken or 1 3⁄4 cups  vegetable stock
• 2  tablespoons tomato paste

Directions

1. Place the oil in a saucepan (medium) and cook the onion until translucent.
2. Add the garlic, cumin and chilli and fry over a medium heat until fragrant (about 1 - 2 minute).
3. Add the rice, stock and paste, stir to combine.
4. When ALMOST to the boil, transfer to a 2 litre (8 cup) capacity oven proof dish with a lid.
5. Cover and bake at 180oC for 35-40 minutes (or until cooked).
6. Remove from the oven and let sit for 5 minutes before serving.